Ingredients

6 to 8    small radishes (about 1 small bunch), trimmed

1              loaf sliced rye cocktail bread*

½             cup dill butter (see MFP-107 recipe), softened

sea salt

Instructions

1. Fit the slicing disc into the work bowl of the food processor. Fill the feed tube with the radishes and slice.


2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of butter on one side of each piece of bread. Top half of the buttered pieces with 3 radish slices and a pinch of salt. Top with another piece of bread, buttered side down. Continue with the remaining bread.


3. Halve the sandwiches on the diagonal and serve immediately.

*If you cannot find cocktail bread, extra-thin–sliced bread, such as Pepperidge Farm brand, is a good substitute. Just cut each slice in quarters to make them cocktail size.

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