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Radish Breakfast Sandwich with Caraway Butter


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Radish Breakfast Sandwich with Caraway Butter


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Radish Breakfast Sandwich with Caraway Butter

This French classic has just a hint of added Jewish flavor thanks to the rye bread and caraway butter.


  • Ready Time : 0 min


4 Servings


  • 5 tablespoons butter or non-hydrogenated margarine, softened
  • 1/4 teaspoon caraway seeds, toasted
  • 4 slices rye bread (toasted, if desired)
  • 5-6 radishes (any color), thinly sliced
  • sea salt


Combine butter or margarine and caraway seeds in a small bowl and stir until seeds are incorporated.  Spread caraway butter evenly on bread slices.  Top each slice with a layer of radishes and sprinkle lightly with sea salt to taste.

About Leah Koenig


Leah Koenig is a writer and author who's work has appeared in the New York Times Magazine, Saveur, Every Day with Rachael Ray, Gastronomica, Culinate, Food Arts, Hadassah Magazine and Lilith Magazine, and who contributes a monthly food and culture column to The Forward. Her first book, The Hadassah Everyday Cookbook, was published by Rizzoli in March, 2011. Prior to jumping into the freelance food writing world, Leah worked at Hazon for several years, where she managed their Jewish CSA program, organized the first Hazon Food Conference, and edited The Jew & The Carrot: Hazon's award-winning food blog. She lives in Brooklyn with her husband, musician Yoshie Fruchter. More info: LeahKoenig.com

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