ROAST BEEF AND HORSERADISH TEA SANDWICHES
Yield: 9 sandwiches • Preparation: 15 minutes
Number Of Ingredients 10
Steps:
- Cut each slice of rye bread into 2 (2-inch) squares.* Spread Horseradish Cream on 9 bread squares. Top each with 1 slice Swiss cheese and desired amount of roast beef. Top with remaining bread squares. Garnish with microgreens, if desired.
- In a small bowl, combine sour cream, horseradish, Worcestershire sauce, hot pepper sauce, and black pepper. Stir to combine. Refrigerate for 2 hours before serving.
ROAST BEEF SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
- In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
- Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.
ROAST BEEF TEA SANDWICHES
Yield: 12
Number Of Ingredients 9
Steps:
- Using a long serrated knife, trim crusts from bread, and cut each bread slice diagonally into 4 triangles. To prevent drying out, cover bread with damp paper towels, or place in a resealable plastic bag until ready to assemble sandwiches.
- Spread a small amount of Horseradish Aïoli onto each bread triangle.
- Fold each roast beef slice in half, then in half again to create a ruffled triangle. Place a roast beef triangle on aïoli side of 12 bread triangles. Top each with a tomato slice and another bread triangle, aïoli side down.
- Garnish with microgreens, if desired.
- In a small bowl, combine mayonnaise, sour cream, horseradish, and pepper, stirring to blend.
ROAST BEEF TEA SANDWICHES
Yield: 12 sandwiches • Preparation: 10 minutes
Number Of Ingredients 7
Steps:
- Spread a side of each bread slice with ½ teaspoon Horseradish Mayonnaise. Top each of 12 slices with a slice of roast beef and a lettuce leaf. Top with remaining 12 bread slices mayonnaise side down.
- In a small bowl, combine mayonnaise, sour cream, and horseradish, whisking well. Refrigerate until needed.
ROAST BEEF FINGER SANDWICHES
These simple sandwiches are ideal for a bridal shower, brunch or high tea, when the menu is a bit more substantial. The mustard adds a nice kick without being overly spicy. -Anndrea Bailey, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 15m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place butter, olives, mustard and pepper in a food processor; pulse until chopped. Spread butter mixture over wheat bread; top with roast beef and white bread. Cut each sandwich crosswise into thirds.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 3 dozen
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
- In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
ROAST BEEF AND HORSERADISH TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 sandwiches
Number Of Ingredients 6
Steps:
- Stir the sour cream, horseradish and salt together in a small bowl.
- 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.
ROAST BEEF AND BLEU CHEESE TEA SANDWICHES
Steps:
- In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside.
- To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.
FOOD NETWORK ROAST BEEF AND HORSERADISH FINGER SANDWICHES (TEA S
Yummy addition to a tea, baby shower, football party or anytime! This recipe is courtesy of Jill Novatt of the Food Network. It is a simple recipe that can be eaten as is or taken to another level by adding cheese, tomatoes and/or avocado. You can also use mini sourdough rolls. It seems intimidating to grill the bread. I just broiled/toasted the roll halves open faced in the oven on a baking sheet and achieved the same results. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill. Mix together the sour cream, horseradish and lemon juice. Season with salt and pepper. Brush the bread slice with the olive oil. Place the bread on a grill and grill for 2 minutes per side, until the bread becomes crunchy. Remove the bread from the grill and cut each slice in half. On 12 of the bread halves, spread some of the horseradish sauce. Top the sauce with 2 ounces of roast beef. Top the beef with 1 leaf of Romaine lettuce. Place the remaining bread halves on top of the Romaine.
Nutrition Facts : Calories 342.1, Fat 12.9, SaturatedFat 5, Cholesterol 48.7, Sodium 446.8, Carbohydrate 34.7, Fiber 2.1, Sugar 0.6, Protein 21.5
TANGY ROAST BEEF SANDWICHES
From Juneau, Wisconsin, Amy Krause writes, "Everyone enjoys these sandwiches. The filling can be assembled early in the day to cook until dinnertime or party time."
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place the roast in a 1-1/2-qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to the slow cooker., In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt, pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are blended. Serve on buns.
Nutrition Facts : Calories 557 calories, Fat 23g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 899mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 3g fiber), Protein 38g protein.
MINI ROSEMARY-ROAST BEEF SANDWICHES
Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.
Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.
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