Layered Radish Finger Sandwiches

1. 1

   In a small bowl cream the butter and stir in the anchovy paste, the scallions, and salt and pepper to taste.

2. 2

   Spread one side of each of 3 slices of the bread with some of the scallion butter and top the buttered side of one of the slices with an overlapping layer of the radishes.

3. 3

   Top the radishes with another slice of the buttered bread, buttered side down, and butter the top of the slice.

4. 4

   Top the butter with an overlapping layer of the radishes and top the radishes with the remaining slice of the buttered bread, buttered side down.

5. 5

   Press the sandwich together gently, trim the crusts, and cut the sandwich lengthwise into thirds.

6. 6

   Make sandwiches with the remaining bread, butter, and radishes in the same manner.

7. 7

   The sandwiches may be made 2 hours in advance and kept wrapped in plastic and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.