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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.

  • 4 ServingsServings


  • 5 tablespoon 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.

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