RADISH SANDWICHES WITH BUTTER AND SALT

Radish Sandwiches With Butter and Salt image

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.

Provided by Sam Sifton

Categories dinner, easy, lunch, quick, sandwiches, main course

Time 10m

Yield Serves 4

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram