Sunday, July 17, 2011

Radish Sandwiches with Anchovy Butter

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
(Bon Appetit)
1 stick butter, room temperature
2 - 3 anchovy fillets, finely chopped
2 Tbsp. chopped fresh chives
Baguette slices
Sliced radishes

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.


  1. These look like summer served up on a slice of bread! Very nice presentation. I have come to be fond of radish sandwiches.

  2. Ok, I'm sorry, but my first response when I read the title to this post was: "wait, what?". Seriously. But after giving it some thought I bet that would be good, I'm definitely going to give it a shot.

  3. Gorgeous radish sandwiches! The anchovy butter was certainly a surprise. I'm currently reading "Little Heathens" and the author describes similar sandwiches she ate as a child: slice of homemade bread spread with bacon drippings, topped with thinly sliced radish & coarse salt.

  4. You know your son in law would go for these...chives and all

  5. Such a coincidence: I was going to fix myself some of these sans anchovies! They look so inviting that I'm making some right away.