Disclaimer: I did not receive any compensation for this post. I did receive two loaves of Nature’s Own Life Bread (affiliate link) to sample. I chose to share this recipe because I truly believed my readers would enjoy trying it. There are links below to products I recommend from companies I have a referral relationship with. I will be compensated if you make a purchase after clicking on my links.
This delicious recipe for Sunday Brunch is quick and easy to make plus it tastes great!
What I love about this recipe is it uses a number of fresh vegetables, which makes it a perfect summer treat when the garden is rapidly growing.
However, all of the fresh vegetables including the radishes with tops are available year-round in most grocery stores, so this is certainly not a “summer only” recipe.Print
- 1 bunch radishes with tops
- 2 teaspoons extra virgin olive oil
- 1 clove garlic, finely chopped
- 1/8 teaspoon salt
- Dash pepper
- 2 slices of Provolone cheese
- 4 slices of any Nature’s Own Life breads
- 2 tomato slices
- 2 thin onion slices
- 1 medium chicken breast, grilled and cut into strips
- Cut radish roots from greens and reserve radish roots for another use.
- Wash radish greens in cold water (affiliate link) several times to remove all dirt and grit; dry in salad spinner or with paper towels.
- Chop greens, if desired.
- In medium skillet, heat oil over medium heat.
- Cook and stir radish greens and garlic 2 minutes or until tender and water (affiliate link) has evaporated. Season with salt and pepper.
- For each sandwich, place one slice of cheese on one slice of toast.
- Top cheese with half the radish greens, a tomato slice, an onion slice and half the chicken.
- Top with another slice of toasted bread.
I highly recommend the following articles:
- Easy Tuna Salad
- Roasted Veggie Dinner With Dijon Drizzle
- How To Eat Organic On A Budget
- 15 More Organic Cooking Tips
- 16 More Organic Cooking Tips
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