Sándwiches de rábano con mantequilla para la merienda

Ingredientes

• Radishes: 1 bunch, washed and very thinly sliced
• Salted butter: 6 tablespoons, softened (room temperature)
• Bread: 8 slices soft white sandwich bread (or brioche, potato bread, or thin whole wheat)
• Flaky salt: Optional, for finishing
• Fresh herbs (optional): Chives, dill, or parsley
• Lemon zest (optional): For brightness
• Freshly ground black pepper (optional)

Preparación

1. 1

   Prep the radishes: Slice radishes as thin as you can. A mandoline helps, but a sharp knife works. Pat dry with a paper towel to reduce moisture.

2. 2

   Make the radish butter: In a small bowl, mix softened salted butter with a handful of finely minced radish scraps and 1–2 tablespoons of chopped herbs if using. Add lemon zest and a pinch of pepper for extra lift.

3. 3

   Trim the bread: If you want a tea-sandwich look, cut off the crusts. Keep the slices stacked so they stay soft and don’t dry out.

4. 4

   Spread generously: Coat each bread slice edge-to-edge with a thin but complete layer of radish butter. This acts as a barrier so the bread won’t get soggy.

5. 5

   Layer the radishes: Shingle the radish slices in a tight, even layer over half the slices. Sprinkle with a little flaky salt if your butter isn’t very salty.

6. 6

   Assemble and press: Top with the remaining buttered slices, butter-side down. Press gently so everything adheres.

7. 7

   Cut to serve: Slice each sandwich into quarters—either rectangles (fingers) or triangles—for a classic tea look.

8. 8

   Finish: Add a final pinch of flaky salt or extra chopped chives on top if you like. Serve right away.