Corned Beef Tea Sandwiches

Corned Beef Tea Sandwiches

Corned beef, pickling spices, and marbled rye bread combine to create delicious Corned Beef Tea Sandwiches. Corned Beef Tea Sandwiches pictured with Ham, Tomato Chutney & Cheddar Tea Sandwiches and Fat Rascal Scones

Corned Beef Tea Sandwiches
Serves: 12
 
Ingredients
  • ½ cup water
  • 1 teaspoon pickling spices*
  • 1 tablespoon finely diced radish
  • 1 teaspoon red wine vinegar
  • 3 tablespoons unsalted butter, softened
  • ½ teaspoon dry mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 12 slices marbled rye bread
  • 12 medium slices deli-style corned beef
Instructions
  1. In a small saucepan, bring ½ cup water and pickling spices to a boil over medium heat. Add radish; simmer for 10 minutes. Strain radish mixture, discarding any large pickling spices. Add vinegar to radish mixture, tossing to combine.
  2. In a small bowl, stir together pickled radishes, butter, mustard, salt, and pepper.
  3. Spread an even layer of pickled mixture onto bread slices. Place 2 corned beef slices on each of 6 bread slices. Top corned beef with remaining 6 bread slices, pickled mixture side down, to make 6 sandwiches.
  4. Using a long serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 (3×1-inch) rectangles.
  5. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve.

 

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