Recipe courtesy of Food Network Kitchen

Roast Beef and Horseradish Tea Sandwiches

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 12 sandwiches



  1. Stir the sour cream, horseradish and salt together in a small bowl.
  2. Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.