Name: Radish Sandwiches With Butter And Salt
Total time: 10 min
Ingredients: 1 baguette; 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature; 2 teaspoons flaky sea salt, like Maldon; 2 bunches radishes, washed, trimmed and thinly sliced; 1 small handful arugula; 1 teaspoon finely minced fresh garden herbs, like chives or tarragon

Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.

Radish Sandwiches With Butter And Salt

baguette

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

flaky sea salt,

radishes, washed, trimmed and thinly sliced

arugula

Slice the baguette lengthwise and then crosswise, creating four 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 the herbs. Top the sandwiches and press them down firmly.

Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.

Radish Sandwiches With Butter And Salt

Total: 10 minutes

Servings: 4

Cost: $3.86 /serving

Author : Sam Sifton

Ingredients

Instructions

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