Radish Sandwiches with Butter and Salt
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.
Ingredients
- 1baguette
- 12tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 2teaspoons flaky sea salt, like Maldon
- 2bunches radishes, washed, trimmed and thinly sliced
- 1small handful arugula
- 1teaspoon finely minced fresh garden herbs, like chives or tarragon
Directions
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
- Info
- Trans Fat: 1 gramFat: 36 gramsCalories: 519Saturated Fat: 22 gramsUnsaturated Fat: 11 gramsSodium: 480 milligramsSugar: 5 gramsFiber: 3 gramsCarbohydrate: 41 gramsProtein: 9 grams