. . . with those beautiful radishes? A radish sandwich! With thanks to the
12 T (1-1/2 sticks) unsalted butter, room temperature
2 t flaky sea salt, like Maldon
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 t finely minced fresh garden herbs, like chives or tarragon
1. 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.
2. Serve as is, cut into small sandwiches for hors d'oeuvres or wrap for lunch.
Note: most ingredients can be found at the Hingham Farmers Market.