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.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 255 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 73 mg |
| Sodium | 225 mg |
| Serving Size | 1 of 8 servings |
| Calories | 255 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
| Cholesterol | 73 mg |
| Sodium | 225 mg |