Drape plastic wrap over the prepared sandwiches until serving. Itll keep the bread from drying out.
Ingredients
1/2 cup (1 stick) room-temperature salted butter
5 mashed drained anchovy fillets
1 grated small garlic clove
3 tablespoons finely chopped fresh chives
3 tablespoons fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
sea salt
freshly ground black pepper
32 slices of baguette diagonally cut 1/8" thick
12 very thinly sliced radishes
16 green radish leaves
Directions
Mix 1/2 cup (1 stick) room-temperature salted butter, 5 mashed drained anchovy fillets, 1 grated small garlic clove, 3 tablespoons each finely chopped fresh chives and fresh tarragon, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small bowl. Season with coarse sea salt and freshly ground black pepper.
Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8" thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side down.
