Roast Beef Tea Sandwiches

Yield: 16 appetizer servings

Ingredients

• 12 ounces thinly sliced cooked (leftover) beef
• Roast or deli roast beef
• 8 slices bread, such as white, whole wheat, rye or pumpernickel
• 1/4 to 1/2 cup spread or condiment*
• Thinly sliced fruit or vegetable, such as cucumber, baby spinach leaves, tomato, red onion, pear or apple
• Thinly sliced cheese, such as Swiss, Cheddar or Monterey
• Jack or crumbled cheese such as Blue cheese or goat cheese

Instructions

1. Spread each bread slice evenly with spread or condiment, as desired.
2. Top 4 bread slices with thin even layers of beef roast, vegetables or fruit and cheese, as desired.
3. Place remaining bread slices on top, spread-side down.
4. Cut each sandwich into quarters forming squares, triangles or rectangles, as desired.
5. For more formal appearance, cut crusts from sandwiches before cutting into quarters.

Notes

* such as reduced-fat mayonnaise, Dijon mustard, cream cheese, horseradish sauce, barbecue sauce, onion jam, mango chutney or pesto

Attribution

Recipe and photo used with permission from: Beef Checkoff