These Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches are a special treat.
Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches
Yield: 12 tea sandwiches • Preparation: 20 minutes
Ingredients
- 12 slices rye-pumpernickel swirl sandwich bread
- 1 recipe Roasted Garlic and Herb Aïoli (recipe follows)
- ½ cup baby spinach leaves
- 12 thin slices deli roast beef
- 12 slices canned beets
- 36 paper-thin slices cucumber
Instructions
- Using a 2¼-inch square cutter, cut 24 shapes from bread. To prevent drying out, store in a resealable plastic bag, or cover with damp paper towels.
- Spread Roasted Garlic and Herb Aïoli onto each bread square. On 12 bread squares, place the following ingredients in this order: spinach leaves, 1 slice roast beef that has been folded and ruffled to fit bread square, 1 beet slice, and 3 cucumber slices. Top each with another bread square, aïoli side down. Secure with a frilled pick, if desired.
Roasted Garlic and Herd Aïoli
Yield: ½ cup • Preparation: 15 minutes • Bake: 45 minutes
Ingredients
- 1 head garlic
- ½ cup mayonnaise
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped green onion
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ¹⁄8 teaspoon ground black pepper
Instructions
- Preheat oven to 350°.
- Trim tips of garlic head (opposite end of root), and discard. Place garlic head, root side down, on a square of foil, and wrap securely.
- Bake until garlic is soft when squeezed, approximately 45 minutes. Let cool completely.
- Squeeze garlic head at base to release pulp; discard skins.
- In a small bowl, combine garlic pulp, mayonnaise, dill, parsley, oregano, green onion, vinegar, salt, and pepper, stirring until well blended. Refrigerate in a covered container for up to a day.
Notes
Make-Ahead Tip: Bread squares can be cut a day in advance and stored in a resealable plastic bag. Sandwiches can be assembled up to an hour in advance, covered with damp paper towels, and refrigerated until serving time.
From TeaTime, July/August 2015
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My wife has her friends over every Saturday afternoon, so I surprised her with these sandwiches and some tea for her friends! They absolutely loved them! And I ate quite a few myself while making them… thanks for sharing!