Roast Beef Tea Sandwiches
Recipe GLPR0e9548df57664b
Elegant and flavorful tea sandwiches featuring deli-sliced roast beef layered with fresh herbs, crisp radishes, and a tangy horseradish-butter spread on dark rye or pumpernickel bread. Cut into decorative shapes for a sophisticated presentation perfect for tea time or light entertaining.
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Ingredients
1 stick unsalted butter, at room temperature
1/4 cup beet horseradish
Kosher salt, to taste
16 slices pumpernickel or rye bread
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
1 pound deli-sliced roast beef
Freshly ground pepper, to taste
2 small radishes, very thinly sliced
Directions
In a medium bowl, combine the softened butter and beet horseradish. Mix until well blended, then season lightly with kosher salt. Spread this horseradish-butter mixture evenly on one side of each of the 16 bread slices.
Lay 8 of the buttered bread slices butter-side up on a clean work surface. On each slice, arrange a layer of deli-sliced roast beef, then scatter the thinly sliced scallions and fresh dill over the roast beef. Season this layer generously with kosher salt and freshly ground pepper.
Top each roast beef layer with a generous layer of thinly sliced radishes. Place the remaining 8 buttered bread slices on top, butter-side down, pressing gently to create sandwiches.
Using a 4- to 5-inch tree-shaped cookie cutter, carefully cut through each sandwich, pressing firmly and steadily to ensure a clean cut through all the layers. Repeat until all 8 sandwiches have been cut into decorative shapes.
