By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
179 cal · 5 min
Roast Beef and Horseradish Tea Sandwiches
Recipe GLPR041e67014c0228
Elegant tea sandwiches featuring thin slices of roast beef layered between rye bread and topped with a creamy horseradish spread. These bite-sized delights are seasoned with fresh pepper and come together in minutes for a sophisticated appetizer or light lunch.
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Ingredients
1 cup sour cream
3 tablespoons prepared horseradish, well drained
2 teaspoons salt
24 slices mini slices rye bread
freshly ground black pepper
6 slices thin slices roast beef, halved
Directions
Combine the sour cream, drained prepared horseradish, and salt in a small bowl. Stir until well blended and set aside.
Lay out all 24 slices of rye bread on a clean work surface. Spread the horseradish cream evenly on one side of each bread slice using a butter knife or offset spatula.
Place one halved slice of roast beef on the spread side of 12 of the bread slices.
Season each roast beef slice with a light grind or two of fresh black pepper.
Top each sandwich with a remaining spread-side-down rye bread slice to complete the sandwich.
Arrange the completed sandwiches on a serving platter and serve immediately.
Comments
This is a genuine five-minute assembly that requires no cooking, just quality ingredients sourced from any Charlotte chain—roast beef from the deli counter, rye bread, sour cream, and jarred horseradish are all standard stock. The cost per serving lands around $1.50–$1.75 when you buy deli roast beef and good rye, which is reasonable for an appetizer or light lunch. The horseradish-sour cream mixture is assertive enough to carry the sandwich on taste alone, so there's no hidden technique or fussiness. The only caveat is that these are best eaten same-day; the rye will soften by morning, and the horseradish bite fades slightly if held overnight, making this a true occasion dish rather than a make-ahead option.
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