Recipe of the Week: Spinach, Arugula and Radish Ribbon Sandwiches

A Duo of Spring Sandwiches
from Dorette Snover of C’est Si Bon Cooking School
Local Ingredients found at the Carrboro Farmers’ Market

These sandwiches are reminiscent of the tea sandwiches popular in a bygone era. They make a wonderful revival and are not overly delicate when it comes to their flavor from the pungency of the radishes, anchovies, and fresh herbs.

Ingredients
1 bunch washed spinach,* stems removed
1 bunch arugula*
1 bunch or 5-6 medium red or pink radishes*
2 flat anchovies
12 ounces herbed soft chevre*
1 loaf unsliced white bread,* outside crusts removed
1/4 cup each fresh chopped chives and parsley,* mixed – for garnish

Procedure
Process the spinach, arugula, radishes, and anchovies in the work bowl of a food processor or chop finely with a knife. Combine with the cream cheese or chevre. Set aside at room temperature. Slice the loaf of bread horizontally into 3 layers. Spread each one with 1/3 of the vegetable cheese then sprinkle with 1/3 of the chopped herbs. Position with the top layer of bread and spread with the remaining vegetable cheese and sprinkle with remaining herbs. Slice vertically into 8-10 sandwiches.

*Available at Market