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Open-Face Butter and Radish Sandwiches

Open-Face Butter and Radish Sandwiches

Ingredients

  • 2 1/2 bunches radishes, trimmed
  • Unsalted butter, room temperature
  • 20 1/4-inch-thick diagonal slices baguette
  • Maldon sea salt or coarse kosher salt

Recipe Preparation

  • Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.

  • Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

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