Egg and radish tramezzini
Tramezzini are thin sandwiches, which are traditionally served throughout Italy at elegant wine and espresso bars. This very simple tramezzini is one of my favorites; I like the fresh crunch and bright peppery flavor of the radish. Serve this as a light lunch or cut the sandwiches into strips to serve as an appetizer.
Mayonnaise, as desired
Minced garlic, as desired
4 slices of white sandwich bread, crusts removed
2 hard-cooked eggs, cut into ¼-inch-thick slices
Dash of salt
Dash of freshly ground pepper
2 large radishes, cut into 1/8-inch-thick slices
Snipped chives, thin strips of green onion (green parts only), or sprigs of watercress, thick stems removed, as desired
Stir together the mayonnaise and garlic in a small bowl. Spread one side of each bread slice with the mixture.
Top 2 bread slices with a layer of half of the egg slices; lightly sprinkle with salt and pepper. Top each bread slice with half the radish slices and chives, green onion, and watercress, if using. Top with the remaining bread slices. Cut each sandwich in half diagonally once or twice.
Substitute cucumber slices for the radish slices.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.