I have been intrigued by the concept of serving radishes, which I love, with bread and butter. However, I had never tried it. When I saw this recipe in the April issue of Bon Appetit, which ups the ante by making the sandwiches with anchovy butter, I made a mental note.
When I saw these beautiful radishes in the produce department of my regular grocery store, it was time to try the recipe. We really go for anchovies. Plus the recipe calls for chives, and we happen to have some prime garlic chives growing right outside the kitchen door.
Radish Sandwiches with Anchovy Butter
1 stick butter, room temperature
2 - 3 anchovy fillets, finely chopped
2 Tbsp. chopped fresh chives
Mix butter, chopped anchovy fillets, and chives in a small bowl. Season with coarse sea salt and freshly ground black pepper to taste. Spread anchovy butter over each baguette slice. Top each with radish slices, overlapping slightly to cover the bread. Garnish with additional chopped chives.
I was delighted with these little sandwiches! They tasted so much better than the sum of their parts and were quite satisfying. I used some of the leftover anchovy butter on baked potatoes and that was also delicious.