Brie and Radish Spring Sandwich

This simple sandwich has fueled me through many spring planting days over the years. It’s also filled with some of the first spring veggies. The sharpness of the salted radish and arugula are extra refreshing, and contrast nicely with a creamy brie.

Ingredients:

I use a mandolin, but a sharp knife will do the trick.

• 2 slices sourdough bread, or anything with a good crust (try Esau Craft and Garden at the Skeena Valley Farmers’ Market)

• 4-6 French Breakfast radishes, sliced thinly

• A few leaves of arugula (look for young and tender leaves)

• Brie cheese...as much as you want (hit up Bert’s Deli)

• Pinch of sea salt (don’t be shy!)

• Butter (optional)

It’s pretty simple: take your ingredients and make a sandwich! Generously salting the radishes is key. Enjoy closed or open-faced.