Garden Vegetable, Roast Beef & Cheddar Tea Sandwiches

Salmon Roses on Cucumber Rounds

Fresh vegetables pickled in a vinegar mixture are piquant additions to finger sandwiches layered with a Savoury Aïoli, spinach leaves, roast beef, and Cheddar cheese.

Garden Vegetable, Roast Beef & Cheddar Tea Sandwiches
Serves: 12
  • 1 medium yellow courgette (summer squash)*
  • 1 medium golden beetroot
  • 2 thin slices shallot
  • 1 cup sherry vinegar
  • ½ teaspoon granulated sugar
  • 8 slices seedless rye bread
  • Savoury Aïoli (recipe follows)
  • 1 cup loosely packed baby spinach leaves
  • 4 ultra-thin slices Cheddar cheese
  • 16 thin slices deli-style roast beef
  1. Using a Y-shaped vegetable peeler, cut thin vertical strips from courgette, approximately 12 slices. Peel beetroot, discarding skin. Cut approximately 24 slices from beetroot. Place courgette, beetroot, and shallot slices in a bowl and cover with vinegar and sugar. Toss vegetables in vinegar mixture. Let sit at room temperature until softened, 15 to 20 minutes.
  2. Rinse vegetables quickly with cold water. Drain vegetables well. Blot dry with paper towels. Using a sharp knife, finely chop shallot and reserve for use in Savory Aïoli (recipe follows).
  3. Spread a thin layer of Savory Aïoli onto 8 bread slices. On aïoli side of 4 bread slices, layer on each ¼ cup spinach, 1 cheese slice, and 4 roast beef slices, folding and ruffling to fit. Place pickled courgette crosswise over roast beef. Top with pickled beetroot and a remaining bread slice, aïoli side down, to make 4 whole sandwiches.
  4. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
*if yellow courgette is not available, green courgette (zucchini) may be substituted.

Savoury Aïoli
Serves: approximately ½ cup
  • ⅓ cup mayonnaise
  • ½ teaspoon prepared English mustard
  • ½ teaspoon very finely chopped pickled shallot*
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon sherry vinegar
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground turmeric
  1. In a small bowl, stir together mayonnaise, mustard, pickled shallot, sugar, vinegar, salt, pepper, and turmeric. Store in a covered container in the refrigerator and let flavors meld for up to a day.
*Reserved from preceding Garden Vegetable, Roast Beef & Cheddar Tea Sandwiches recipe.




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