Radish Sandwiches With Butter and Salt
Updated June 10, 2021
Rikki Snyder for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 baguette
12 tablespoons (1 ½ 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
Nutritional analysis per serving (4 servings)
41 grams carbs; 92 milligrams cholesterol; 519 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams saturated fat; 36 grams fat; 3 grams fiber; 480 milligrams sodium; 9 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
Private Notes
Comments
Yes! My European parents always had cleaned radishes floating in water in a jar in the refridgerator, and dense German bread. We put the salt on the radishes, not on the butter - when the radishes sweat, they lose a little of their sharp edge. And only a thin layer of room temperature (spreadable) butter, MUCH less than 12 Tablespoons!
Try mixing a couple mashed anchovies into the butter, instead of salt. Sounds odd, but I'm telling you - if you've never had radishes and anchovy butter together, you are missing out! No fishy taste - just wonderful umami that is a beautiful contrast to the radish. I also like to toast baguette rounds to make crostini, rather than soft bread. The fresher the radish, the better. Sprinkle chives on top you have a beautiful and delicious hor d'oevre that others will swoon over.
We use a truffle shaver to get wafer-thin radishes and make these open faced. Crack open a tin of sustainably harvested sardines in olive oil to top and it's a fav picnic meal. There might also be a couple of mason jars of rose in the mix too :) Nom nom nom
I made this simply because I was intrigued at what I thought was such an interesting “concept” and because I love trying recipes that are considered staples in other countries/cultures but are not commonly seen here in the US. It was so good! I used a mandoline to slice the radishes as thinly as possible. I used salt to sweat enough slices to make a half of a sandwich as recommended in the comments. Even after only 10 minutes or so, the salt had pulled out almost all of the bite, so they really didn’t add much flavor to the sandwich. I ended up using the unsalted slices and a LOT of them. I used Kerry gold salted butter so I didn’t end up adding any salt, dark rye bread and some fresh chives. It’s now in my “favorite lunches” folder!
How is this so good? Absolutely delicious.
So easy and so good! I would never have thought of a radish sandwich. So glad to learn of it.