Photo by Michael Piazza

Serves 2

4 slices high-quality sandwich bread or a half a crusty baguette, halved
2 radishes, thinly sliced
1 cup green egg salad
2 teaspoons chopped pitted oil-cured olives
2 tablespoons cilantro leaves

To make the sandwiches, arrange half the radishes over 1 piece of bread. Spread ½ cup egg salad over the radishes, sprinkle 1 teaspoon olives and 1 tablespoon cilantro over the egg salad and top with a second slice of bread. Cut in half.

This recipe appeared in the Fall 2016 issue as part of a larger story on Brown Bagging It; School and Work Lunches.