For about four finger sandwiches, you'll need:
+ sourdough bread, sliced
+ radishes, cleaned and thinly sliced, about 4
+ sugar, 1 teaspoon
+ about 1/4 of an English cucumber, thinly sliced
+ fresh parsley, finely minced, 3 tablespoons
+ butter, softened, 4 tablespoons
Whip the chopped parsley and the butter in a food processor until well-mixed. Refrigerate until needed. (I made this two days in advance, and the parsley flavor was stronger than ever.)
After slicing the radishes, sprinkle with sugar and allow to sit for at least 10 minutes.
Lightly butter the bottom slice of bread; top with a thin layer of cucumber slices, several radish slices, and one more cucumber slice and a bit of salt and pepper. Finish with the second piece of bread, and dig in!