Red Pepper-Blue Cheese Roast Beef Finger Sandwiches

A savory spread of blue cheese and roasted red peppers adds flavor to these Roast Beef Finger Sandwiches.

Red Pepper-Blue Cheese Roast Beef Finger Sandwiches
Yield: 15 finger sandwiches • Preparation: 25 minutes
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1 tablespoon heavy whipping cream
  3. ¼ cup blue cheese crumbles
  4. ¼ cup finely chopped roasted red pepper, divided
  5. 10 slices white sandwich bread, such as Pepperidge Farm Farmhouse Style
  6. 15 thin slices deli roast beef
  7. Garnish: 15 blanched long fresh chives and 1 tablespoon finely chopped roasted red pepper
  1. In a small bowl, combine cream cheese and cream. Beat at medium speed with an electric mixer until smooth. Add blue cheese and roasted red pepper, stirring until incorporated. Set aside.
  2. Using a serrated bread knife, trim crusts from all sides of bread slices. Cut each slice into 3 rectangles, approximately 3 x 1½ inches.
  3. Spread approximately 1 tablespoon cream cheese mixture onto each bread slice. Ruffle a slice of roast beef on top of half of bread slices. Top with another bread slice, cream cheese side down.
  4. Garnish each sandwich by tying a blanched chive around it and topping with a piece of red pepper.
  1. • Cream cheese spread can be made a day ahead and refrigerated in a covered container. Let come to room temperature before spreading. Sandwiches can be assembled earlier in the day, covered with damp paper towels, placed in a covered container, and refrigerated. Garnish before serving.
  2. • When trimming crusts from finger sandwiches and canapés, save the bread scraps to make bread crumbs. Just pulse them in a food processor, and then store in the freezer.
TeaTime Magazine
 From TeaTime November/December 2013


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