Bonjour ami! That means hello friend in French, because this post is French inspired!
Today I made some sweet little sandwiches (or petits sandwichs). I had sandwiches like this once, at a school potluck with one of the coolest professors I ever had (Ariana has a website here!). I studied art in college, so I have to say I had some really awesome profs. Ariana made some delightful little sandwiches, and I have been wanting to recreate them ever since.
After assembling them, they were the perfect afternoon snack in the spring sun that we have been having. We Oregonians are always so grateful for spring sun, we just have to soak it up as much as we can. Ahhhhhh, Vitamin D!
There was only two of us at home to enjoy these, so I only made ten little slices, but these would be a great addition to a party, and super easy to make. I only used about a third of the baguette. So for a party I would triple the recipe, and set up a little tray. These are called sandwiches, but they are served open faced, and are more of a "stuff on a cracker" type of appetizer. It threw my husband off. He said "I don't get how these are sandwiches", to which I replied "IT'S FRENCH!", that was pretty much my go to line when it came to these sammies.
The other great thing about this recipe is that it is very spring inspired. Last week I talked about what produce was in season for spring, and radishes and spring onions both fit that bill.
1 bunch radishes (the ones I used are organic and called Easter Radishes, because of their color, they were the same price as organic red ones)
1 bunch spring onions (also known as green onions or scallions, again I got organic)
1 stick of butter, softened
1 jar of capers (I like the small ones)
Salt and freshly ground pepper
A nice (fresh) baguette
(Here's what I used for 10 slices)
3 radishes, cleaned and sliced thin
2 spring onions, washed and green parts cut tiny with scissors
2 tablespoons of butter
1 teaspoon of capers, chopped small
10 slices of baguette
salt and pepper
The first thing I always do is wash my veggies really good. Radishes grow in the ground so they are super dirty. Remove the rubber bands or whatever is binding them together and wash each one individually. Wash the spring onions as well, and set them out to dry.
Slice your bread. Slice at an angle, and try to keep the slices on the thinner side, about 3/4 an inch, and try to keep the slice width consistent. I don't have any tricks for this, I just try. So many people have said things like "I can't get them the same size" to me. My mom when we were cutting veggies for a platter, my mother-in-law when we were making cookies. There is no magic trick! You just use your eyes, and do the best you can- no one is going to be judging you, or using a ruler to check- just put a little effort in and you'll do fine.
Next slice the radishes. Slice them nice and thin, so they are almost transparent. Radishes are fun to slice. They want to stay together, and they want to impress you. again no magic trick or special talent here. I used a chef's knife, and they sliced beautifully.
Then chop the capers, they are small and hard to chop. Just get in there and do it, it doesn't have to be perfect.
Cut the spring onions with scissors if you can, its easy that way.
In two separate bowls place a tablespoon of butter in each. Then mix the capers in one, and the spring onions in the other.
Then spread the butter on bread, layer on the radishes, and top with a little salt (I used one tiny pinch of Pink Himalayan Salt for all ten because the butter is already salty) and then grind on a little pepper.
Now take it to the sunshine and enjoy!