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roast beef tea sandwiches

  • Serves: 12
  • Complexity: very easy
  • Origin: Appetizers
roast beef tea sandwiches


  • 12 ounces thinly sliced cooked (leftover) beef Roast or deli Roast Beef
  • 8 slices bread, such as white, whole wheat, rye or pumbernickel
  • 1/2 cup spread or condiment; reduced-fat mayonnaise, Dijon mustard, cream cheese, horseradish sauce, barbecue sauce, onion jam, mango chutney or pesto
  • Thinly sliced fruit or vegetable; cucumber, baby spinach leaves, tomato, red onion, pear or apple
  • Thinly sliced cheese; Swiss, Cheddar or Monterey Jack or crumbled blue cheese or goat cheese


Spread each bread slice evenly with spread or condiment, as desired.

Top 4 bread slices with thin even layers of beef Roast, vegetables or fruit and cheese, as desired. Place remaining bread slices on top, spread-side down.

Cut each sandwich into quarters forming squares, triangles or rectangles, as desired.

Test Kitchen Tips: For more formal appearance, cut crusts from sandwiches before cutting into quarters.

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