Radish Sandwiches With Butter And Salt

• 1 baguette
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 2 teaspoons flaky sea salt, like Maldon
• 2 bunches radishes, washed, trimmed and thinly sliced
• 1 small handful arugula
• 1 teaspoon finely minced fresh garden herbs, like chives or tarragon

1. Slice the baguette lengthwise and then crosswise, creating four quarters.
2. Spread butter on the tops and bottoms of each quarter and sprinkle with salt.
3. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs.
4. Top the sandwiches and press them down firmly.
5. Serve as is, cut into small sandwiches for hors doeuvres, or wrap for lunch.

baguette, unsalted butter, salt, bunches radishes, handful arugula, fresh garden herbs

Taken from cooking.nytimes.com/recipes/1017323 (may not work)