Steven Satterfield, the chef at Miller Union in Atlanta, points out, the key to this sandwich version of classic French Radis Beurre is to use a lot of butter, a lot of radishes and plenty of salt! The recipe yields four sturdy full-size sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.
Radish Sandwiches with Butter and Salt
Recipe from Steven Satterfield; Adapted by Sam Sifton in New York Times Cooking
Ingredients
Yield: Serves 4
1 baguette- 12 tablespoons (1½ 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
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.
