My grandfather ate this 3 ingredient lunch every summer during the hardest times. A crunchy, peppery, and buttery depression era staple that kept families fed and costs pennies to make.

This 3-ingredient radish sandwich is the kind of simple, make-do lunch my own grandparents would’ve recognized: soft white bread, a thick swipe of butter, and crisp, peppery radish slices. It’s based on a Depression-era staple that was cheap, filling, and easy to pack for long days of work. You don’t need any special equipment, and you can throw it together in a couple of minutes before heading out the door. It’s crunchy, buttery, and surprisingly satisfying for something that costs just pennies to make.

Serve this radish sandwich chilled or at room temperature, straight from a basic plastic container. It pairs well with a piece of fruit, a handful of potato chips, or a simple cup of tomato soup if you’re at home. For a more substantial meal, add a hard-boiled egg on the side or a small green salad tossed with whatever vinaigrette you have on hand. A glass of iced tea, lemonade, or even just cold tap water with ice rounds it out into a light, old-fashioned summer lunch.

Servings: 1

2 slices soft white sandwich bread

Prep your container: Set out a basic plastic tupperware container large enough to hold your sandwich without squishing it. This makes it easy to pack for work or a busy day out.

Slice the radishes: Rinse the radishes under cold water and pat them dry. Trim the ends, then slice them as thinly as you can with a small knife. Aim for coin-like slices so they layer evenly and stay crunchy.

Butter the bread generously: Lay the two slices of soft white bread on a cutting board. Spread each slice from edge to edge with a thick, even layer of softened salted butter. Don’t skimp here—the butter is what makes the sandwich feel rich and satisfying with so few ingredients.

Layer the radishes: Arrange the radish slices in a single, snug layer over one slice of buttered bread. If you have extra slices, add a second layer. You want the bread mostly covered so every bite is crunchy and peppery.

Close and press: Place the second slice of buttered bread on top, buttered side down, to close the sandwich. Gently press the sandwich with your palm so the radishes settle into the butter and the layers stick together.

Cut and pack: Cut the sandwich in half (diagonally or straight across—whatever fits best) and tuck the halves into your plastic tupperware container. Snap on the lid. If you’re not eating right away, store in the fridge for up to several hours; the bread will stay soft, the butter firm, and the radishes crisp.

Serve: Eat chilled or let it sit at room temperature for 10 to 15 minutes so the butter softens again. Enjoy the contrast of soft bread, creamy butter, and crunchy, peppery radishes.

For a slightly heartier version, use an extra tablespoon of butter and add more radish slices to build up the crunch. If you only have unsalted butter, sprinkle a pinch of salt over the radish layer before closing the sandwich to bring out the flavors. You can also swap in whole wheat sandwich bread if that’s what you have, though the classic Depression-era feel comes from very soft white bread. To prep ahead, slice the radishes up to a day in advance and store them in a small container with a damp paper towel in the fridge so they stay crisp; assemble the sandwich the morning you plan to eat it so the bread doesn’t get watery. For kids or anyone sensitive to peppery flavors, use fewer radish slices and slightly thicker butter to mellow the bite. Food safety tips: Always wash radishes thoroughly under cold running water to remove any dirt, and cut away any soft or discolored spots before slicing. Use a clean cutting board and knife, and keep the sandwich refrigerated if you’re not eating it within 2 hours, especially on hot summer days. If packing for work or school without refrigeration for several hours, add a small ice pack in your lunch bag to keep the butter and vegetables at a safe temperature.