Beef and Spinach Sourdough Tea Sandwiches

Beef and Spinach Sourdough Tea Sandwiches

Add these delicious Beef and Spinach Sourdough Tea Sandwiches to your next winter afternoon tea menu.

Beef and Spinach Sourdough Tea Sandwiches
Yield: 8
  • 8 slices sourdough bread, frozen
  • 8 thin slices pancetta
  • 2 (3- to 4-ounce) filets mignons
  • 1 tablespoon extra-virgin olive oil, divided
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground chipotle chile pepper
  • ½ cup fresh baby spinach leaves
  • 1 recipe Onion-Lime Aïoli (recipe follows)
  1. Using a 2¼-inch square cutter, cut 16 squares from frozen bread, discarding scraps. Place bread squares in a resealable plastic bag to thaw and prevent drying out.
  2. Preheat oven to 350°.
  3. Line a rimmed baking sheet with foil.
  4. In a medium nonstick sauté pan, heat 1 teaspoon olive oil over medium-high heat until it shimmers.
  5. Drizzle remaining 2 teaspoons olive oil onto both sides of filets. Sprinkle evenly with salt, pepper, garlic powder, and chipotle. Rub seasonings into filets. Sear filets in hot pan until browned on all sides. Transfer filets to prepared baking sheet.
  6. Bake filets to desired degree of doneness, 10 to 15 minutes. Let steaks rest for 10 minutes.
  7. Heat a large nonstick sauté pan on medium-high heat. Cook pancetta until browned and crisp. Drain on paper towels.
  8. Using a sharp chef’s knife, cut 16 thin slices from filets.
  9. Spread a layer of Onion-Lime Aïoli onto each bread square. On 8 bread squares, layer ingredients in the following order: 2 or 3 spinach leaves, 2 slices filet, 1 pancetta slice, 2 or 3 spinach leaves, and a remaining bread square, aïoli side down.
  10. Serve immediately, or cover sandwiches with damp paper towels until ready to serve, up to an hour.

Onion-Lime Aïoli
Yield: ⅓ cup
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup sliced sweet onion
  • ⅓ cup mayonnaise
  • ½ teaspoon fresh lime zest
  • 1 tablespoon fresh lime juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. In a medium nonstick sauté pan, melt butter and olive oil over medium-high heat. Add onion. Cook until onion is tender and very light brown, 10 to 15 minutes, stirring occasionally. Let onion cool completely.
  2. Using a sharp knife, finely chop onion.
  3. In a small bowl, combine onion, mayonnaise, lime zest, lime juice, salt, and pepper, stirring well. Cover and refrigerate until needed, up to a day.


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