1 loaf nice bread, maybe something from Stone Circle Bakery, sliced
6 tablespoons (1½ sticks) unsalted butter, room temperature
1 teaspoons flaky sea salt
1 bunch Veggie Box radishes, washed, trimmed and thinly sliced
1 small handful Veggie Box spring mix
1 teaspoon finely minced fresh garden herbs, like this weeks basil

1 loaf nice bread, maybe something from Stone Circle Bakery, sliced 6 tablespoons (1½ sticks) unsalted butter, room temperature 1 teaspoons flaky sea salt 1 bunch Veggie Box radishes, washed, trimmed and thinly sliced 1 small handful Veggie Box spring mix 1 teaspoon finely minced fresh garden herbs, like this weeks basil

Spread a generous amount of butter on each piece of bread, then sprinkle with flaky salt. Pile sliced radishes onto the bottoms, then lay the spring mix on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly. Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.