Roast Beef Tea Sandwiches
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 255
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 73
- Sodium
- 225
- Total: 15 min
- Active: 15 min
Ingredients
1 stick unsalted butter, at room temperature
1/4 cup beet horseradish
Kosher salt
16 slices pumpernickel or rye bread
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
1 pound deli-sliced roast beef
Freshly ground pepper
2 small radishes, very thinly sliced
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!