Radish Sandwiches

Recipe Source: NY Times Food | April 1, 2015

Photo by Pamela M.
Adapted from nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from nytimes.com

Ingredients

  • 1

    baguette

  • 12

    TBSP (1 1/2 sticks) unsalted butter, room temperature

  • 2

    tsp. flaky sea salt, like Maldon

  • 2

    bunches radishes, washed, trimmed and thinly sliced

  • 1

    small handful arugula

  • 1

    tsp. finely minced fresh garden herbs, like chives or tarragon

Directions

Slice the baguette lengthwise and then crosswise, creating 4 quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with herbs. Top the sandwiches and press them down firmly. Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

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