Slice the radishes into very thin 1/16-inch rounds using a mandoline or sharp knife—this thin slicing is crucial as it makes the radishes tender and allows them to soften slightly when dressed. Work carefully to maintain uniform thickness so they cook evenly when the lemon juice and salt are applied.

Place the sliced radishes from Step 1 in a small bowl and drizzle with the lemon juice, then sprinkle with 3 pinches of sea salt and a pinch of freshly cracked black pepper. Toss gently and let sit for 2-3 minutes—this allows the radishes to soften slightly and the flavors to meld together, creating a more refined, less harsh bite than raw radishes alone.

Spread 2.5 teaspoons of Kerrygold butter evenly on each slice of wheat bread. I prefer to use room-temperature butter so it spreads without tearing the delicate bread. Once buttered, divide the seasoned radish slices from Step 2 evenly between the two bread slices, distributing them in a single layer. Sprinkle the remaining pinch of sea salt over the top for a finishing touch.

Press the two bread slices together gently to form the sandwich. Cut diagonally if desired (I find diagonal cuts make it feel more refined and easier to eat), then serve immediately while the butter is still soft and the radishes are crisp yet tender.