Trim the stem and root ends of the radishes, wash in cool water, cut in have length-wise, and slice each half into paper-thin half-moons. Should equal 1-1 1/2 cups.
Toss sliced radishes in a bowl with the garlic-anchovy dressing and set aside to marinate while bread toasts.
Stack the slices of sandwich bread, trim the crusts from all four sides to make uniform rectangles, cut the slices diagonally from corner to corner to make 16 triangles, and lightly toast.
Allow toast points to cool before spreading thickly with the softened butter and topping with a partly overlapping layer of radish slices. Sprinkle with salt and make it nice.