Radish Butter & Roast Beef Open Sandwiches with Radish Top Salsa Verde
Written by: Rachel Phipps
Radish butter is a delicious way to enjoy peppery radishes spread on Gilda sourdough for breakfast, lunch or dinner - but don’t waste the tops, turn them into a delicious salsa verde that works beautifully with leftover roast beef in these open sandwiches. If you don’t have any leftover, pick it up from the deli counter instead.
Instructions
To make the radish butter
Grate the radishes, and squeeze as much liquid as possible out of them over the kitchen sink. Lay them out on a piece of kitchen paper or clean tea towel for 5 minutes to absorb even more liquid. Beat the radishes into the butter along with the lemon juice, and flaky sea salt, to taste.
To make the radish top salsa verde
Wash the radish tops well to remove any grid and give them a rough chop. Either pound them with the anchovy, oil and vinegar in a mortar and pestle, adding the capers towards the end to make a loose sauce. Or blitz all the ingredients together in a mini food processor.
To assemble the sandwiches
Spread Gilda sourdough (fresh, or toasted if more than a day old) generously with the radish butter, then drape over the beef, tearing the slices for ease of eating. Top with the radish top salsa verde.
Ingredients
Available in store
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For the Radish Butter
- 150g radishes (1 bunch)
- 100g very soft unsalted butter
- juice 1/4 lemon
- flaky sea salt
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For the Radish Top Salsa Verde
- 100g radish tops (from 1 bunch)
- 1 anchovy, packed in oil
- 1 tbsp extra virgin olive oil
- 1/2 tbsp red wine vinegar
- 1/2 tbsp capers, roughly chopped
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For the Open Sandwiches
- 2-3 slices Gilda sourdough
- 4-5 pieces thinly sliced roast beef