Beef and Cheddar Triple-Stack Sandwiches

Beef and Cheddar Triple-Stack Sandwiches

Savory tea sandwiches are made easy with these Beef and Cheddar Triple-Stack Sandwiches.

Beef and Cheddar Triple-Stack Sandwiches
 
Yield: 8 tea sandwiches
Ingredients
  • 2 (6-ounce) filets mignons
  • ¼ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground half-sharp paprika*
  • 1 tablespoon olive oil, divided
  • 1 teaspoon butter, cut in half
  • 16 slices sourdough sandwich bread†
  • 8 slices hearty wheat sandwich bread‡
  • 8 slices sharp Cheddar cheese
  • 1 recipe Horseradish Aïoli (recipe follows)
  • ½ cup arugula, divided
  • 24 slices Campari tomatoes
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with foil. Set aside.
  3. Rub each filet with 1 teaspoon olive oil. Evenly season on all sides with garlic salt, pepper, and paprika, rubbing spices into filets. Let filets sit at room temperature for 30 minutes.
  4. In a nonstick sauté pan, heat remaining 1 teaspoon olive oil over medium-high heat. Add meat to pan, and sear filets on all sides until browned, 2 to 3 minutes per side. Transfer filets to prepared baking sheet.
  5. Bake filets until desired degree of doneness is reached**, 5 to 7 minutes for rare. Add more baking time for well done.
  6. When filets are cooked, top each piece with ½ teaspoon butter. Wrap securely in foil. Let rest for at least 15 minutes.
  7. Using a 2½-inch round cutter, cut 16 rounds from sourdough bread slices and 8 rounds from wheat bread slices. Using the same cutter, cut 8 rounds from cheese slices.
  8. Fifteen minutes prior to serving, slice filets into 4-x-¼-inch pieces. Set aside.
  9. Spread Horseradish Aïoli on one side of each sourdough round and one side of each wheat round.
  10. Top aïoli side of 8 sourdough rounds evenly with ¼ cup arugula leaves. Ruffle 2 filet slices to fit each bread round. Top each with a wheat round, aïoli side up. Top evenly with remaining ¼ cup arugula. Top each with a cheese slice and 3 tomato slices. Top each with a sourdough round, aïoli side down. Secure with a decorative pick.
  11. Serve immediately.
Notes
*We used Penzeys Hungarian Half-Sharp Paprika (penzeys.com).

†We used Pepperidge Farm Farmhouse Style Sourdough Bread.

‡We used Pepperidge Farm Farmhouse Style Wheat Sandwich Bread.

**The best way to make sure meat reaches a safe internal temperature is to use a meat thermometer. Filets should be cooked to at least 140° (rare).

MAKE-AHEAD TIP: Prepare filets mignons and Horseradish Aïoli, and refrigerate in airtight containers for no more than a day. Cut out bread rounds, and store at room temperature in airtight
containers for up to a day.

Horseradish Aïoli
 
Yield: ⅓ cup
Ingredients
  • ⅓ cup mayonnaise*
  • 2 teaspoons prepared horseradish
Instructions
  1. In a small bowl, combine mayonnaise and horseradish, whisking until smooth and creamy.
Notes
*We used Hellman’s Mayonnaise.

 

From, May/June 2013

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May June 2013

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