Mini Roast Beef Croissants

Mini Roast Beef Croissants

Petite croissants, in lieu of traditional sandwich bread, add a touch of panache to the savories course. Frozen, unbaked mini croissants can be ordered in advance from the bakery counter of most grocery stores and baked a few hours before needed. For the sandwich spreads, guests will appreciate having an option between pimiento cheese (for girl) and blue cheese (for boy), both of which perfectly complement the roast beef and arugula.

Mini Roast Beef Croissants
Serves: 12 sandwiches
 
Ingredients
  • 12 mini croissants
  • Pimiento Cheese Spread (recipe follows)
  • Blue Cheese Spread (recipe follows)
  • 6 ounces thinly sliced deli roast beef
  • 24 leaves arugula
Instructions
  1. Using a serrated bread knife in a gentle sawing motion, cut croissants in half horizontally.
  2. Spread Pimiento Cheese Spread onto cut surfaces of 6 croissants. Spread Blue Cheese Spread onto cut surfaces of remaining 6 croissants. Fill each croissant with ½ ounce roast beef and 2 arugula leaves. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until ready to serve.
Notes
EDITOR’S NOTE: Alternatively, assemble croissants with roast beef and arugula only and allow guests to add the spread(s) of their choosing.

Pimiento Cheese Spread
Serves: ⅔ cup
 
Ingredients
  • 4 ounces extra sharp white Cheddar cheese, shredded
  • 2 tablespoons drained diced pimientos
  • 2 tablespoons mayonnaise
  • ½ teaspoon fresh lemon zest
  • ¼ teaspoon kosher salt
Instructions
  1. In a small bowl, stir together cheese, pimientos, mayonnaise, lemon zest, and salt. Cover and refrigerate until needed, up to 3 days. Let come to room temperature before using.

Blue Cheese Spread
Serves: ⅔ cup
 
Ingredients
  • 2 ounces crumbled blue cheese, room temperature
  • 2 ounces cream cheese, room temperature
  • 1 tablespoon mayonnaise
  • ¼ teaspoon kosher salt
Instructions
  1. In a small bowl, stir together blue cheese, cream cheese, mayonnaise, and salt. Cover and refrigerate until needed, up to 3 days. Let come to room temperature before using.

 

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