Open-Face Butter and Radish Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 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 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.
Preparation 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.
