Wash the red radishes thoroughly under cold water and thinly slice them on a mandoline slicer. Aim for about 28 slices and blot dry.

Use a round cookie cutter to cut out four circles from four slices of white bread, removing the crusts.

Combine softened butter with a pinch of salt in a mixing bowl and stir until creamy and blended.

Spread a generous layer of the butter mixture on one side of a bread circle, add a radish slice, and top with another buttered bread circle.

Cut six radish slices in half, fan them out, and roll them tightly to form a rose shape.

Place the radish rose atop each sandwich and use a dab of the butter mixture to secure it if needed.