1 cup minced radishes
1 teaspoon poppy seeds
1 cup cream cheese, softened
8 slices artisan white bread
1/2 cup unsalted butter, room temperature
3/4 teaspoon salt
24 leaves of young arugula, spinach, or radicchio
In a medium bowl, combine minced radishes, poppy seeds, cream cheese, and salt; blend well.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 4 slices of bread with radish mixture (about 1/4-inch thick). Top with arugula, spinach, or radicchio leaves and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Makes 4 whole sandwiches or 8 halves or 16 fourths.