This past weekend I was trying to decide what kind of sandwich to bring to a historical picnic. It had to be easy to eat– nice, neat bites and no dribbly sauces or chunks that might fall out and stain my outfit– and not require too much refrigeration. It couldn’t get soggy over time, or squish too easily in my picnic basket, and of course it had to be both tasty and somewhat refreshing in the hot weather.
I settled on radishes as a must-have ingredient, basically because I like them and they’re crunchy, and after a little googling I found a recipe for a radish sandwich paired with a green pea and avocado spread. While I was a little concerned that the avocado would brown unattractively, the combination sounded interesting, so I gave it a try.
I actually really like these– they’re nice and peppery, both from the radish and the dash of hot sauce, and the avocado adds richness while the peas add sweetness. You can make the spread the night before and cover it tightly to avoid browning, and even the radishes can be pre-sliced as long as you store them in a bowl of cold water in the refrigerator to keep them nice and crisp. Just be sure to dry them thoroughly before assembling your sandwich!
If you like, you could make these on tiny triangle toasts and serve them open-faced as well!