Radish Sandwiches With Butter and Salt Recipe (2024)

Yes! My European parents always had cleaned radishes floating in water in a jar in the refridgerator, and dense German bread. We put the salt on the radishes, not on the butter - when the radishes sweat, they lose a little of their sharp edge. And only a thin layer of room temperature (spreadable) butter, MUCH less than 12 Tablespoons!

Try mixing a couple mashed anchovies into the butter, instead of salt. Sounds odd, but I'm telling you - if you've never had radishes and anchovy butter together, you are missing out! No fishy taste - just wonderful umami that is a beautiful contrast to the radish. I also like to toast baguette rounds to make crostini, rather than soft bread. The fresher the radish, the better. Sprinkle chives on top you have a beautiful and delicious hor d'oevre that others will swoon over.

We use a truffle shaver to get wafer-thin radishes and make these open faced. Crack open a tin of sustainably harvested sardines in olive oil to top and it's a fav picnic meal. There might also be a couple of mason jars of rose in the mix too :) Nom nom nom

I prefer it on a dark bread like pumpernickel or some other kind of German breads that you can get in packages. The slices are really thin and they are excellent with the fresh, spring radishes. Have been eating those my whole life.

Very good as written. For my Italian hubby who never has learned to enjoy butter as bread spread, we also like this with an Israeli version twist. That is substitute labneh (spreadable consistency yogurt cheese) for the butter. Then sprinkle with a little sumac and flake salt, add the radishes. Flat leaf parsley instead of arugula and chives for herbs. Another riff on this very good starting recipe. Both are great for appetizers or even for breakfast on the run.

Use small radish leaves instead of arugula.

Large Dicon radish is much better IMHO. No heat. Large slices, perfect for a sandwich.

Yeah, dikon radishes are the best, here and elsewhere. I love these sandwiches and also cucumber sandwiches, tomato sandwiches. A little thinly slice cuke with the daikon works with this recipe (tomatoes not so much). Cucumber sandwiches with cream cheese instead of butter are really good. I add dill.

If you happen to live near a Trader Joe's, try this with their Brittany cultured butter, which is salted. I grew up in France on a dairy farm and radishes dipped in salt were a common beginner, accompanied with bread slathered with salted butter. In my region (Charente Poitou), renown for its butter, we use salted butter for everything. You still dip the edge of the ideally freshly picked radishes in a little mound of fine sea salt on your plate before biting into the bread. Miam miam.

No! Butter is the essence of this. The radishes DO mind.

This is a great little super easy appetizer. I didn't like the idea of the butter and Amber from NYT customer service suggested cream cheese. I did a reduced calorie vegetable cream cheese on a a good ciabatta bread. Used spinach instead of arugula. Topped with a really good sea salt. Served with olives and marinated mushrooms. It's nice cause it wasn't a heavy super filling appetizer. Nothing was leftover and I was hoping for some for lunch today.

Oh my goodness! I almost dropped my iPad when I saw this! Who knew this was a "recipe"? I fist heard of radish sandwiches about 50 yrs ago when I married my first husband. I have no idea where is came from - think I assumed it might have come from ex-FIL's German grandmother. I've never met anyone else who ate them. We always folded the single piece of bread over for easier eating. Quite delicious for lunch on a hot summer day in Charlevoix MI.

My father used to use sliced black radishes with schmaltz on rye. It was delicious. I also recall that he used to slice the radishes and keep them in a jar of salted water.

In Paris a friend thinly sliced those French breakfast radishes you find here in farmer's markets, buttered them lightly ( with softened Brittany butter) and sprinkled grey salt on top. Been eating them that way ever since. I like the idea of using the dark bread, if using any bread.

I can't imagine using oil or cream cheese instead of butter here. It's all about the butter. The fresh baguette version is nice, but so is a toasted country bread or dark bread. I caught on to doing it toasted because that's how they did it at the Vanderbilt, and some may disagree, but I thought it was equally good as not toasted.

As a kid in Wisconsin, we grew our own radishes (easy for kids to grow), then sliced on buttered rye bread with salt. Haven’t been able to get my own children, now adults, to get into this, but if I tell them there is a NTY recipe, I might have a chance! Thanks for recipe.

And, here I thought I was the only one who buttered bread, covered with sliced radishes and salted to eat for a snack. I oft do not top with the other half of a slice of bread, but just eat open face. Sometimes this as a snack is just the thing to kill that knaw of hunger one gets before bedtime.

My grandmother used to make me radish sandwiches, but with soft white bread, buttered, with thinly sliced radishes and a sprinkling of salt. That was it! Such a lovely memory.

lightly toasted bread for extra crunch, delish!

Memories of childhood until the peer pressure became too much!

Yes to cold thick butter…yes to putting the salt on the radishes. The most important ingredient is the radish…lots of flavour…but not too hot.Any addition or changes to the ingredients doesn’t make a radish sandwich.

Yummy and surprising that something so simple could be so delightful. I agree that salting the radishes rather than the butter makes the radishes a little less sharp. Great picnic fare!

This first cousin to the cucumber or tomato sandwich is a treat. To those who balk at consuming a quarter cup of butter on their sandwich: Rest assured, there are perfectly viable alternatives. Land o’Lakes and others produce a quite decent spreadable consisting of butter, sea salt and olive oil. This sandwich is delicious with this lower fat/cholesterol option. It’s great topped with fresh snipped chives and dill.

I just chop up the radish greens, grated garlic clove and a bit of lemon zest in softened butter. You don’t need to buy arugula if you use the tops.

Ah, my heart. This is straight from my Lithuanian grandmother’s kitchen. Except we used dark bread. Sometimes she snipped chives from her garden for a garnish. So good.

Jacques Pépin makes this more simply on white bread. Spread the inside of two slices with unsalted butter and top the bottom slice with radish slices. Lightly salt them. Cover with the other slice of bread and trim off the crust to make a square. Butter all four sides and press each into minced chives or minced parsley. Cut the sandwich diagonally to serve.

My go-to sandwich for ages! Love it so much. I use Cypress salt and warm my baguette sometimes.

I LOVE this with a can of sardines, preferably not boneless, even better if the come with olive oil and a thin slice of lemon

This reminds me of my mom’s cucumber/tomato/butter sandwiches when her father’s garden produce was at its peak every year in Oklahoma.

I use dill instead of arugula. It’s such a nice complement to the radish and butter. Give it a try.