A truly English flavor combination, roast beef with tomato and Cheddar cheese is sure to please, especially in dainty sandwiches for teatime. Pictured with our Prawn Salad Tea Sandwiches and Cucumber & Mint Cream Cheese Pinwheels.
Roast Beef, Tomato & Cheese Tea Sandwiches
Serves: 12
Ingredients
- ¼ cup unsalted butter, softened
- 8 slices white sandwich bread
- 2 medium beefsteak tomatoes, peeled*
- 1 cup finely shredded white Cheddar cheese
- 16 thin slices deli-style roast beef
Instructions
- Spread a thin layer of butter onto each bread slice.
- Using a sharp knife, cut each tomato into quarters. Carefully remove seeds and membrane inside each piece. Cut each quarter into (¾-inch-wide) strips.
- Arrange ¼ cup cheese, 8 tomato strips, and 4 roast beef slices onto butter side of each of 4 bread slices. Top each with a remaining bread slice, butter side down, to make whole sandwiches.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to create 4 ½x3-inch rectangles. Cut each sandwich into 3 (3x1 ½-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until serving time.
Notes
*Although there are many ways to peel a tomato, one of the easiest is to slightly pierce its skin and then to submerge the tomato in boiling water just long enough for the skin to burst. Quickly plunge the tomato in iced water to stop the cooking process. Remove and discard skin.
