Cuke & Radish Sandwich with Lemon-Herb Goat Cheese Spread

Photo: Natalie (Perrys' Plate)

Ingredients

For the sandwich:

1/2 an English cucumber (or 1 medium sized regular cucumber, peeled), sliced very th

3 radishes, sliced very thinly

3 cups of fresh baby spinach, torn

1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

salad and pepper to taste

4 Bread/buns for small sandwiches

For the spread:

cup soft goat cheese (chevre)

1 tablespoon greek yogurt

1 tablespoon chopped fresh chives

1 teaspoon lemon zest

Preparation

In a medium bowl combine the cucumber & radish slices as well as the torn spinach. Drizzle the olive oil and the vinegar over top and sprinkle with a pinch or two of salt and pepper. Mix thoroughly (hands are good), then set aside for about 10-15 minutes.

Meanwhile, combine the ingredients for the spread in a small bowl. Toast the bread.

To assemble, spread some of the goat cheese on to slices of bread and place a generous amount of the cucumber-radish mixture between them.

Makes 4 small-ish sandwiches. (If you use the Sandwich Thins. You might want to make more of the salad and spread if your sandwiches are larger.)