Open-faced radish sandwiches – a French treat!

Leave it to the French to figure out that the very best way to enjoy radishes is to slice them thinly then pile them on top of bread that’s been slathered with high quality butter. Add a sprinkle of fleur de sel or your favourite finishing salt, and you’ve got a breakfast treat, quick lunch or easy appetizer. I’ve fed this concoction to people who told me afterwards that they previously had an intense dislike of radishes, and I’d turned them into radish-aholics. While the French would traditionally use baguette or a rustic country loaf, I prepared them this week with both the sourdough and Borodinsky Rye from Pure Bread at the Ottawa Farmers’ Market (they were in my Farmers’ Feast challenge basket) and they were equally delicious. Pair the sandwiches with a cup of strong coffee (mine was made this morning with Monsoon beans from the Market’s Poppa Bean Coffee Company) and you’ll almost certainly be very content with your meal.

Hearty Rye bread and fresh spring radishes from the Ottawa Farmers' Market make this traditional French sandwich extra tasty.

Hearty Rye bread and fresh spring radishes from the Ottawa Farmers’ Market make this traditional French sandwich extra tasty.

Ingredients

  • Several thin slices of fresh bread
  • Good quality butter, at room temperature
  • Handful fresh radishes
  • Sprinkling of fleur de sel
Aren't these just the most beautiful radishes in the world? You can make open-faced radish sandwiches at any time of the year, but they are especially delicious with young spring radishes.

Aren’t these just the most beautiful radishes in the world? You can make open-faced radish sandwiches at any time of the year, but they are especially delicious with young spring radishes. These lovely ones came from Rochon Garden at the Ottawa Farmers’ Market.

Method

  • Generously butter the bread on one side.
  • Slice the radishes as thinly as possible with a sharp knife or mandoline.
  • Arrange the radish slices attractively in a single layer on top of the butter.
  • Sprinkle salt over the radishes and devour.
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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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2 Responses to Open-faced radish sandwiches – a French treat!

  1. Sandie says:

    I LOVE radish sandwiches! touch of good mayo and some lettuce, too.

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