Radish and Cucumber Sandwiches

Hugh Acheson

Empire State South - Atlanta

This is such a simple plate of food but it has always been a staple in our family. Toast the bread very lightly, slice those radishes, and get the butter just barely to a spreadable temperature—one where you can still feel the refreshingly rich chill of the butter.

Yield

serves 4

Ingredients

  • 4 diagonal slices of baguette, about 7 inches long and ½-inch thick
  • ¼ cup (½ stick) unsalted butter, a little cooler than room temperature
  • ½ English cucumber, unpeeled, thinly sliced lengthwise into toast-length segments
  • 12 small radishes, thinly sliced
  • ½ teaspoon sea salt (Hawaiian is great for this)
  • 1 teaspoon olive oil

Method

Preheat the oven to 400°F. Toast the bread on a baking sheet in the oven just until it turns a little golden. Remove the bread from the oven, and let cool.

Spread the butter evenly on the toasted bread, and then evenly distribute a layer of cucumbers and then a layer of radishes. Season with the sea salt, drizzle with the olive oil, and serve on a platter.

Recipe reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Copyright ©2015 by Hugh Acheson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

https://www.jamesbeard.org/recipes/radish-and-cucumber-sandwiches