Ingredients
For one big sanga:
4-5 radishes with leaves – they’re the green in your sandwich
Fresh, crusty white bread such as ciabatta or baguette
Good quality salted butter, at room temperature
4 anchovy fillets
Salt, pep and a squeeze of lemon
Summary
When we first saw this radish sandwich it blew our minds; so simple, so beautiful, such a brilliant use of the whole vegetable! With Melbourne hitting a top of 17 degrees this weekend we thought why not whip out a premature picnic recipe? It’s fresh, peppery, salty and kinda chic‽ We love it.
Radical Radish Sandwich
Wash and thoroughly dry your radishes and their leaves. Trim the ends of the radish and seperate the leaves, reserve.
Slice your radishes as finely as possible, a mandolin is very useful for this task but BE CAREFUL, they are sharp gadgets.
Halve your bread and butter it generously. Layer the radishes on one half, you wants looooots of radish! Add anchovies on top of the radishes, and season with salt, pepper and lemon.
Top with radish leaves and squeeze it all down.
Slice in half and enjoy the freshest lunch going round!
Hints and Tips
This recipe was inspired by a combination of recipes by @cafehailee
