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Ingredients
- 1 stk unsalted butter softened (1/2 c.)
- 1/2 tsp anchovy paste
- 2 x scallions chopped fine
- 12 x thin slices whole-wheat bread
- 2 c. thinly sliced radishes
Directions
- 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 hrs in advance and kept wrapped in
- plastic and chilled.
- Makes 12 finger sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 350g | |
| Calories 853 | |
| Calories from Fat 808 | 95% |
| Total Fat 91.92g | 115% |
| Saturated Fat 58.12g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 98mg | 4% |
| Potassium 593mg | 17% |
| Total Carbs 9.28g | 2% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.62g | 3% |
| Protein 2.91g | 5% |
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