Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches

Roast-Beef-Tea-Sandwiches

These Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches are a special treat.

Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches
 
Yield: 12 tea sandwiches • Preparation: 20 minutes
Ingredients
  • 12 slices rye-pumpernickel swirl sandwich bread
  • 1 recipe Roasted Garlic and Herb Aïoli (recipe follows)
  • ½ cup baby spinach leaves
  • 12 thin slices deli roast beef
  • 12 slices canned beets
  • 36 paper-thin slices cucumber
Instructions
  1. Using a 2¼-inch square cutter, cut 24 shapes from bread. To prevent drying out, store in a resealable plastic bag, or cover with damp paper towels.
  2. Spread Roasted Garlic and Herb Aïoli onto each bread square. On 12 bread squares, place the following ingredients in this order: spinach leaves, 1 slice roast beef that has been folded and ruffled to fit bread square, 1 beet slice, and 3 cucumber slices. Top each with another bread square, aïoli side down. Secure with a frilled pick, if desired.

Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches
 
Yield: ½ cup • Preparation: 15 minutes • Bake: 45 minutes
Ingredients
  • 1 head garlic
  • ½ cup mayonnaise
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped
  • fresh parsley
  • 1 tablespoon finely chopped
  • fresh oregano
  • 1 tablespoon finely chopped
  • green onion
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon salt
  • ¹⁄8 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350°.
  2. Trim tips of garlic head (opposite end of root), and discard. Place garlic head, root side down, on a square of foil, and wrap securely.
  3. Bake until garlic is soft when squeezed, approximately 45 minutes. Let cool completely.
  4. Squeeze garlic head at base to release pulp; discard skins.
  5. In a small bowl, combine garlic pulp, mayonnaise, dill, parsley, oregano, green onion, vinegar, salt, and pepper, stirring until well blended. Refrigerate in a covered container for up to a day.
Notes
Make-Ahead Tip: Bread squares can be cut a day in advance and stored in a resealable plastic bag. Sandwiches can be assembled up to an hour in advance, covered with damp paper towels, and refrigerated until serving time.

 From TeaTime, July/August 2015

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

 

 

SHARE
Previous articleDog Bone Treats for Dogs
Next articleS’mores Cupcakes

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: