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Bon Appétit

Open-Face Butter and Radish Sandwiches

By Scott Peacock

4.9

(37)

Image may contain Food Meal Restaurant Cafeteria Buffet and Dish
Open-Face Butter and Radish SandwichesCraig Cutler

A mandoline or V-slicer makes quick work of slicing the radishes.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt

Preparation

  1. Step 1

    Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.

    Step 2

    Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

TagsSandwichSouthernAmericanRadishRoot VegetableVegetableStarterSnackDinnerNut FreeVegetarian5 Ingredients or FewerEasyQuickWeeknight MealsNo-CookSpringBon Appétit
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