1 cup minced radishes
1 teaspoon poppy seeds
1 cup mascarpone cheese
6-8 slices rye bread (optional: crusts removed)
¾ teaspoon sea salt
1 bunch arugula leaves, stems removed
1. In a bowl, combine the radishes, poppy seeds, mascarpone, and salt, mixing until well blended. Let stand for 10 minutes.
2. Cover half the bread slices with a generous ¼-inch thick layer of the mascarpone mixture, top with 6-8 arugula leaves, and cover with another piece of bread.
3. Cut the sandwiches in triangular halves and serve.
Makes 3-4 sandwiches