Open-Face Butter and Radish Sandwiches Recipe

Open-Face Butter and Radish Sandwiches Recipe

  • 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
  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.
  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.
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