Brioche slices, spread with butter and Walnut-Basil Pesto, enclose layers of savory roast beef and raw golden beet to produce a delectable sandwich perfect for a refined tea party. Pictured with our Smoked Salmon & Radish Canapés.
Roast Beef & Golden Beet Tea Sandwiches
Serves: 9
Resist the urge to cook the beet before using it, and you will be amazed at the refreshing flavor and texture the root vegetable will add to this teatime offering.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Walnut-Basil Pesto
Serves: approximately ½ cup
In this garlic-free, but flavor-filled, variation on basil pesto, toasted walnuts replace the traditional pine nuts.
Ingredients
- 2 cups loosely packed fresh basil leaves
- ¼ cup toasted chopped walnuts
- ¼ cup extra-virgin olive oil, plus additional for covering pesto
- ¼ cup freshly grated Parmesan cheese*
- 1 tablespoon chopped fresh flat-leaf Italian parsley
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
- In the container of a blender, pulse together basil, walnuts, olive oil, cheese, parsley, lemon juice, salt, and pepper until a smooth purée forms.
- Transfer mixture to a small glass bowl or jar. Pour a thin layer of olive oil over pesto. Press plastic wrap onto surface. Cover container, refrigerate, and use within a day.
Notes
*We grated the amount needed from a block of cheese using a Microplane fine cheese grater to achieve a wispy, light texture.
