Open Arms of Minnesota

Weekly Recipe #71: Shaved Radish Sandwiches with Herb Butter

You may not think of radishes as capable of playing a starring role in a sandwich, but with a fabulous DIY herb butter in the supporting role, those little red root veggies deliver a memorable performance in this summer sandwich.

Shaved Radish Sandwiches with Herb Butter
Adapted from Bon Appétit

(Makes 16 servings)

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

Herb Butter:
1. Mix butter, anchovy fillets, garlic clove, chives, tarragon, lemon juice, and lemon zest in a small bowl. Season with sea salt and black pepper.

Sandwiches:
1. Spread herb butter generously on one side of each of the 32 baguette slices.
2. Toss radishes with salt and pepper in a medium bowl.
3. Top half of bread slices with radish slices and arugula. Top with remaining bread slices, butter side down.

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