Adapted from NYT Cooking
12 Tbsp. unsalted butter, room temperature
2 tsp. sea salt
2 bunches radishes, thinly sliced
1 handful arugula
1 tsp. minced chives
Slice baguette in half and into sandwich size pieces. Spread butter on the inside of all bread slices and sprinkle with salt. Place radishes and arugula on the sandwiches and sprinkle with chives. Top the sandwiches and press them down firmly.