Tea sandwiches are a tasty and elegant way to start the evening. These roast beef sandwiches are flavored with dill and a punch of beet horseradish, then cut into tree shapes with a cookie cutter for a fun holiday twist. Add these to your next festive appetizer platter.
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Directions
Mix together the butter, horseradish and a pinch of salt in a medium bowl. Spread the mixture on 1 side of each slice of bread.
Top half of the bread slices with the scallions, dill and roast beef, then season with salt and pepper. Top with a layer of radishes, then set the remaining bread slices on top to make 8 sandwiches.
Using a 4- to 5-inch tree-shaped cookie cutter, carefully cut the tea sandwiches, pressing firmly to slice all the way through.
Cook’s Note
Cover the tea sandwiches tightly with plastic wrap until you serve them so they don’t dry out!
Tools You May Need
Photograph by David Malosh
Tools You May Need
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