Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, “Root to Leaf.” As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.

Ingredients

  • 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      520 calories; 36 grams fat; 22 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 8 grams protein; 91 milligrams cholesterol; 1182 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

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

10 minutes

Dining and Cooking