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Bon Appétit

Shaved-Radish Sandwiches with Herb Butter

By The Bon Appétit Test Kitchen
Image may contain Pottery Saucer Food Meal Porcelain and Art
Shaved-Radish Sandwiches with Herb ButterMarcus Nilsson

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 16 servings

Ingredients

1/2 cup (1 stick) room-temperature salted butter
5 mashed drained anchovy fillets
1 grated small garlic clove
3 tablespoons finely chopped fresh chives
3 tablespoons fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
sea salt
freshly ground black pepper
32 slices of baguette diagonally cut 1/8" thick
12 very thinly sliced radishes
16 green radish leaves

Preparation

  1. Step 1

    Mix 1/2 cup (1 stick) room-temperature salted butter, 5 mashed drained anchovy fillets, 1 grated small garlic clove, 3 tablespoons each finely chopped fresh chives and fresh tarragon, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small bowl. Season with coarse sea salt and freshly ground black pepper.

    Step 2

    Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8" thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side down.

TagsSandwichRadishRoot VegetableVegetableAnchovyFishSeafoodChiveHerbs & SpicesTarragonStarterSnackNut FreeQuickEasyNo-CookBon Appétit
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