From the Meadow

The roast beef from this recipe can be used for all of the sandwiches listed below.

 

The yield will be approximately 36 sandwiches.

 

 

Roast Beef for Tea Sandwiches

 

 

Yield: 34-36 tea sandwiches

 

 

Ingredients:

 

1 ½ pound beef top round roast

 

1 teaspoon salt

 

1 teaspoon crushed dried rosemary

 

1 tablespoons olive oil

 

1 ½ teaspoons pepper

 

 

Steps:

1. Sprinkle roast with salt and rosemary.
2. Place roast in a flat, casserole dish and put in the icebox, uncovered, for 24 hours.
3. Remove roast from the icebox and allow to rest on the counter for an hour. This will also allow the roast to come to room temperature to allow for a more even roasting.
4. Preheat oven to 325° F.
5. Sprinkle the roast on all sides with the pepper.
6. Heat a cast-iron skillet on medium-high heat.
7. When the skillet is hot, add remaining tablespoon of oil.
8. Sear roast on all sides, browning evenly.
9. Place skillet, uncovered, in oven.
10. Roast until the meat is medium-rate (125° F) approximately 30 minutes.
11. Remove from oven and place on a trivet or cold area of the stove.
12. Allow to rest, uncovered. The temperature of the roast should rise to approximately 135°F.
13. Reserve roast on counter until cool, approximately 1 hour.
14. Place roast in a clean casserole. Cover and place in the icebox overnight.
15. Slice the roast paper thin across the grain.
16. Trim any fat from the outer edges of the slices.
17. Reserve in the icebox until ready to assemble sandwiches.

 

 

Beef Tea Sandwiches with Horseradish Cream

 

 

Yield: 12 tea sandwiches 

 

 

Ingredients:

 

 

Spread:

 

  1/3 cup sour cream

 

  1 tablespoon whole grain Dijon mustard

 

  1/2 tablespoon ground horseradish

 

  Pinch of crushed red pepper flakes (to taste)

 

 

12 paper thin slices of roast beef

 

24 mild small pickled banana peppers slices, drained

 

24 thin (3/8” thick) slices of French bread (approximately ½ French baguette)

 

2 tablespoons unsalted butter, softened to room temperature

 

Green or red leaf lettuce, washed and dried

 

 

Steps:

 

Spread:

1. Stir together the sour cream, mustard, horseradish and red pepper flakes.
2. Chill, covered, in the icebox for 24 hours.

 

Assembling the sandwiches:

 

1. Butter one side of each round of French bread.
2. Spread a thin layer of the horseradish spread on top of the butter on the bottom slice of the sandwich.
3. Top with horseradish spread with pieces of lettuce so that the frill of the lettuce is visible all around the edge of the sandwich.
4. Top the lettuce with a slice of beef. Hold the slice of beef so that it hangs lengthwise, and fold in soft curves to fit the bread.
5. Top beef with 2 pickled pepper slices.
6. Place a French bread round, butter side down, on top of the pickled peppers.
7. Repeat steps 1-7 until all of the sandwiches are made.
8. Plate and serve or cover and refrigerate until serving.

 

 

 

Open-faced Beef Tea Sandwiches

 

 

Yield: 12 sandwiches

 

 

Ingredients:

 

 

Spread:

 

  1 cup sour cream

 

  4 tablespoons green onion tops, cut in narrow rings

 

  2 tablespoons horseradish

 

  2 teaspoons freshly squeezed lemon juice

 

  ½ teaspoon salt

 

  2/3 cup crumbled bleu cheese

 

 

Crostini:

 

12 slices of French bread (approximately ½ French baguette), cut at an angle to make thin (3/4”) oblong slices

 

Olive oil

 

1/2 teaspoon coarsely ground pepper

 

 

12 paper-thin slices of roast beef

 

 

Garnish:

 

Onion green top rings

 

 

Steps:

 

Spread:

1. In a bowl, stir together the sour cream, green onion rings, horseradish, bleu cheese and salt.
2. Cover the spread and chill in the ice box overnight.

 

Toasting crostini:

1. Preheat oven to 400°F.
2. Place sliced baguettes on an ungreased baking sheet.
3. Brush with olive oil.
4. Sprinkle with pepper.
5. Bake 5 minutes or until golden.
6. Remove from oven and allow to cool.

 

 

Assembling the sandwiches:

1. Thinly spread a layer of the bleu cheese spread on top of each crostini.
2. Top the bleu cheese spread with a slice of beef. Hold the slice of beef so that it hangs lengthwise, and fold in soft curves to fit the bread. Fold the top end of the slice of beef under to present an uncut top.
3. Top each slice of beef with a dollop of the blue cheese spread.
4. Garnish all of the sandwiches sparingly with green onion top rings.
5. Plate and serve.

 

 

Grecian Inspired Beef Tea Sandwiches

 

Yield: 12 sandwiches

 

 

Ingredients:

 

Spread:

 

  1 cup plain yogurt

 

  ¾ teaspoon minced spring onion

 

  ¼ teaspoon garlic, peeled and grated

 

  ¾ teaspoon white wine vinegar

 

  ½ teaspoon freshly squeezed lemon juice

 

  1/8 teaspoon salt

 

  Pinch white pepper

 

 

Sliced roast beef

 

1 loaf of rye bread, cut in thin (3/8” thick) square slices, crusts removed

 

1 medium cucumber, peeled and thinly sliced on a mandolin

 

1 cup fresh arugula

 

2 tablespoons unsalted butter, softened to room temperature

 

2-3 small tomatoes, thinly sliced

 

 

Steps:

 

Spread:

1. Place a fine mesh strainer over a bowl that extends to the inner rim of the strainer.
2. Place the yogurt in the strainer.
3. Cover with a plate and refrigerate overnight.
4. Transfer yogurt cheese from strainer to a bowl.
5. Discard yogurt liquid.
6. Stir in onion, garlic, salt, white pepper, lemon juice and wine vinegar.
7. Cover and chill in icebox, overnight.

 

Assembling the sandwiches:

1. Spread the top of each slice of rye bread with a thin layer of softened butter.
2. Spread a thin layer of the yogurt spread over the butter on each slice.
3. Top yogurt spread on the bottom piece of bread of the sandwich with arugula.
4. Top arugula with cucumber.
5. Top cucumber with beef, folded. Hold the slice of beef so that it hangs lengthwise, and fold in soft curves to fit the bread.
6. Top beef with a slice of tomato.
7. Top tomato slice with the remaining slice of rye bread, spread-side down. Repeat Steps 1 – 7 until all of the sandwiches are made.
8. Plate and serve or cover and refrigerate until serving.