Match crispness in wine with radish sandwich

French breakfast radishes, a springtime favorite commonly eaten with butter and sea salt, make a simple, satisfying sandwich when layered with cream cheese, arugula and sun-dried tomato. Have one for a light lunch or pre-dinner bite. Either way, you’ll want a crisp, lean wine to cut the richness of the cream cheese and play with the herbal notes of the arugula.

Spread 2 ounces cream cheese thickly on one side of a slice of lightly toasted rustic bread. Thinly slice 3 or 4 French breakfast radishes (or regular radishes) lengthwise. Layer radish slices over the cream cheese. Slice half of a sun-dried tomato in oil in thin ribbons; scatter over the radishes. Top with fresh arugula, then a second slice of toasted bread. 1 serving

Makes:

CHICAGO TRIBUNE PHOTO; RECIPE BY JOE GRAY