| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1/2 |
ts |
Anchovy paste |
| 2 |
|
Scallions; minced fine |
| 12 |
|
Thin slices whole-wheat bread |
| 2 |
c |
Thinly sliced radishes |
INSTRUCTIONS
In a small bowl cream the butter and stir in the anchovy paste, the
scallions, and salt and pepper to taste. Spread one side of each of 3
slices of the bread with some of the scallion butter and top the buttered
side of one of the slices with an overlapping layer of the radishes. Top
the radishes with another slice of the buttered bread, buttered side down,
and butter the top of the slice. Top the butter with an overlapping layer
of the radishes and top the radishes with the remaining slice of the
buttered bread, buttered side down. Press the sandwich together gently,
trim the crusts, and cut the sandwich lengthwise into thirds. Make
sandwiches with the remaining bread, butter, and radishes in the same
manner. The sandwiches may be made 2 hours in advance and kept wrapped in
plastic and chilled.
Makes 12 finger sandwiches.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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