Classic French Radish Sandwich
If you've never tried a radish sandwich, please take note: it's delicious!
Servings: 4
Equipment
- A mandoline, for thinly slicing the radishes
Ingredients
- A crusty baguette
- Unsalted butter, softened
- 1 bunch radishes (about 12 roots)
- Coarse salt (i.e., kosher, sea, or Malden)
Instructions
- Cut the baguette crosswise into 4 quarters. Slice each quarter lengthwise to "butterfly" the bread. Spread the bread generously with the softened butter. Then clean and trim the radishes, and slice them thinly (about 1/16th-inch-thick) on the mandoline.
- For each sandwich, arrange a large handful of the radish slices on one half of the bread. Sprinkle the radishes with a generous pinch of salt, and then close the sandwich and press the bread gently to seal. Serve and enjoy!