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Roast Beef Tea Sandwiches

Roast Beef Tea Sandwiches


  • 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

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


  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.

Yield: 16 appetizer servings

Recipe and photo credit (used with permission): Beef Checkoff

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