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
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.
