Best Recipe for Open-Face Butter and Radish Sandwiches
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
Instructions
- Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
- 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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