Roast Beef & Golden Beet Tea Sandwiches
- 3 tablespoons unsalted butter, softened
- 6 slices brioche sandwich bread
- Walnut-Basil Pesto (recipe follows)
- 1 medium golden beet, peeled
- 9 thin slices deli-style roast beef
- Spread a thin, even layer of butter onto bread slices. Spread a layer of Walnut-Basil Pesto over butter on all bread slices.
- Place beet on a cutting board. Using a very sharp knife, cut beet into enough very thin slices to cover pesto layer of 3 bread slices.
- Ruffle 3 roast beef slices and place over each beet layer. Top with remaining bread slices, pesto side down, to make 3 sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 equal rectangles.
Make-Ahead Tip: Sandwiches can be assembled a few hours before serving, covered with a damp paper towel, placed in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roast-beef-golden-beet-tea-sandwiches/
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