Servings: Serves 4
  • 4 hard boiled eggs , chopped
  • 6 slices thinly cut white bread
  • 2 tablespoons (rounded) mayonnaise
  • 2 teaspoons (rounded) mustard
  • 2 tablespoons (rounded) capers , drained and chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 small white onion , grated over the bowl so the juice stays included
  • 1/4 cup chopped parsley
  • 1 teaspoon anchovy paste
  • 2 teaspoons lemon juice
  • Salt
  • 2 radishes , thinly sliced
  • Arugula
In a medium mixing bowl combine all the ingredients except the salt, radishes and arugula. Top 4 slices of bread with some egg slices. Place one of the completed layers atop another, making 2 stacks—each 2 layers high. Set the final bread slices in place, making 2 triple-decker sandwiches.

Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.

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