Cucumber Sandwiches with Green Butter 

Cucumber Sandwiches with Green Butter 

This is a great way to use up those radish greens you might not know what to do with. You’ll get a touch of radish spiciness, together with the brightness of lemon zest and citrusy-grassiness from the dill. Use the bread crusts for some toasted homemade croutons. 


  • Radish tops from one bunch of radishes (about 1 packed cup of leaves) 
  • ½ cup good quality unsalted butter, at room temperature 
  • 2 Tbsp dill sprigs, plus a few more for garnish 
  • 1 tsp finely grated lemon zest 
  • 1 small garlic clove, finely grated (about ¼ tsp) 
  • ½ tsp flaky sea salt (like Maldon), plus more to taste 
  • ¼ tsp black pepper, plus more to taste 
  • 8 slices of whole-grain bread, crusts removed 
  • 2-3 Persian cucumbers, thinly sliced into coins 


Pick radish leaves from stems; wash well and pat dry. You should have about 1 cup.  

Place radish leaves, butter, lemon zest, 2 Tbsp dill fronds, salt, black pepper and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute. Stop and scrape down sides of bowl as needed. Season with more salt/pepper to taste. 

Using a mandoline, very thinly slice cucumbers. Set aside. 

Spread green butter evenly over one side of bread slices. Top half the slices with layers of cucumber slices, and a few dill sprigs on top of that. Cut sandwiches in half on the diagonal and garnish with a few more dill sprigs.