Kanapki z Twarożkiem i Rzodkiewką

Ingredients · 2 servings

• 4 sliceWheat bread
• 16 gButter, softened
• 180 gCurd cheese, semi-fat
• 80 gRadish, thinly sliced
• 10 gChive, finely cut (to serve)
• 80 gCucumber, thinly sliced
• 2 pinchSalt
• 1 pinchBlack pepper, ground

Equipment

cutting board, bread knife, kitchen knife, butter knife, small bowl, spoon, serving plate

Instructions

1. 1
   Mise En Place

   Gather all ingredients, a cutting board, bread knife, kitchen knife, butter knife, small bowl, and spoon before starting. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Butter Bread

   Slice the wheat bread into 4 even slices, then spread each slice lightly with softened butter from edge to edge. · 3 min

   What to look for: Bread slices are even and lightly glossy with butter.

3. 3
   Spread Twarożek

   Spread the semi-fat curd cheese generously over the buttered bread, keeping the layer even but still rustic. · 3 min

   What to look for: Each slice has a thick, white layer of curd cheese.

4. 4
   Slice Vegetables

   Thinly slice the radishes and cucumber so they sit neatly on the curd cheese without sliding off. · 4 min

   What to look for: Radish and cucumber slices are thin and even.

5. 5
   Arrange Toppings

   Arrange the radish and cucumber slices over the twarożek, slightly overlapping them for full coverage. · 2 min

   What to look for: Vegetables cover the cheese in an even, colorful layer.

6. 6
   Serve Fresh

   Scatter finely cut chives over the sandwiches, season with salt and black pepper, and serve immediately. · 1 min

   What to look for: Chives are bright green and the sandwiches look fresh and crisp.