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.