Roast Beef Tea Sandwiches Food

ROAST BEEF TEA SANDWICHES

Steps:

• Using a long serrated knife, trim crusts from bread, and cut each bread slice diagonally into 4 triangles. To prevent drying out, cover bread with damp paper towels, or place in a resealable plastic bag until ready to assemble sandwiches.
• Spread a small amount of Horseradish Aïoli onto each bread triangle.
• Fold each roast beef slice in half, then in half again to create a ruffled triangle. Place a roast beef triangle on aïoli side of 12 bread triangles. Top each with a tomato slice and another bread triangle, aïoli side down.
• Garnish with microgreens, if desired.
• In a small bowl, combine mayonnaise, sour cream, horseradish, and pepper, stirring to blend.

ROAST BEEF TEA SANDWICHES

Steps:

• Spread a side of each bread slice with ½ teaspoon Horseradish Mayonnaise. Top each of 12 slices with a slice of roast beef and a lettuce leaf. Top with remaining 12 bread slices mayonnaise side down.
• In a small bowl, combine mayonnaise, sour cream, and horseradish, whisking well. Refrigerate until needed.

ROAST BEEF FINGER SANDWICHES

Steps:

• Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.

ROAST BEEF SANDWICH

Steps:

• Combine mayo with horseradish.
• Butter rolls – this is important as the butter makes a ‘lining’ to prevent the roll from getting too soggy, and it tastes good too.
• Fill rolls with layers of remaining ingredients.
• Season roast beef with lots of salt and freshly ground pepper.
• Top with mayonnaise.

ROAST BEEF AND BLEU CHEESE TEA SANDWICHES

Steps:

• In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside.
• To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.

ROAST BEEF AND HORSERADISH FINGER SANDWICHES

Steps:

• Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.

ROAST BEEF PARTY SANDWICHES

Steps:

• Mix cream cheese, horseradish and soup mix till smooth.
• Remove all crust from bread and flatten with a rolling pin.
• Spread cream cheese mixture on bread.
• Cut roast beef to fit bread then put 1 slice on top of cheese mixture.
• Roll the bread up like jelly roll and cut in slices or just in half.
• I serve these as appetizers and everybody seems to like them.

THE CHAMPION OF ROAST BEEF SANDWICHES

Steps:

• In a small bowl, combine the first four ingredients; mix well.
• Spread 1 tbsp on each slice of bread.
• Top four slices with roast beef and lettuce; cover with remaining bread.

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES

Steps:

• In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
• In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

FOOD NETWORK ROAST BEEF AND HORSERADISH FINGER SANDWICHES (TEA S

Steps:

• Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.