Pretty as well as tasty, these easy-to-assemble sandwiches boast layers of roast beef, Swiss cheese, lettuces, and our made-from-stratch Onion Jam.
Roast Beef Tea Sandwiches with Onion Jam
Serves: 12
Ingredients
- 6 slices rustic white bread
- 12 ultra-thin slices deli-style packaged roast beef
- 3 slices baby Swiss cheese
- 3 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- 1⁄2 cup loosely packed spring mix lettuce leaves
- Onion Jam (recipe follows)
Instructions
- Using a lightweight serrated utility knife, cut away crusts from each bread slice to create a perfect 3 1⁄4-inch square. Cut each bread square in fourths diagonally to create 4 equal triangles, 24 total. Place bread triangles in a resealable plastic bag to prevent drying out.
- Fold each roast beef slice in half and then in half again to create a triangular shape, 12 total. Using
- a bread triangle as a pattern, trim excess roast beef.
- Using a bread triangle as a pattern, cut 4 triangles from each cheese slice, 12 total.
- In a small bowl, stir together mayonnaise and mustard. Spread a layer of mixture onto all bread triangles. On spread side of each of 12 bread triangles, arrange 2 or 3 lettuce leaves, 1 cheese triangle, and 1 roast beef triangle. Spread a layer of Onion Jam over roast beef triangles. Cover each with a remaining bread triangle, spread side down. Serve immediately, or cover with damp paper towels, place in an airtight container, refrigerate, and serve within 2 hours.
Notes
Kitchen Tip: Stack 2 bread slices together when cutting triangles so that bread pieces will match.
Onion Jam
Serves: ⅓ cup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1⁄2 cups chopped yellow onions
- 1 fresh thyme sprig
- 1 bay leaf
- 1 tablespoon granulated sugar
- 1 tablespoon white wine vinegar
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
Instructions
- In a small sauté pan, heat oil over medium-high heat until oil shimmers. Add onions, reduce heat to medium-low, and cook, stirring occasionally, until onions are tender and light golden brown, 10 to 14 minutes. (Keep heat low to avoid burning onions.) Stir in thyme sprig and bay leaf, and cook for 2 to 3 minutes more. Sprinkle sugar over onions, and cook until sugar melts, 3 to 5 minutes more. Increase heat to medium-high, and cook until onions are an amber caramel color, 3 to 6 minutes more. Reduce heat to low, stir in vinegar, and simmer until mixture has a thick, jam-like consistency, approximately 5 minutes. Discard herbs, and stir in salt and pepper. Place in an airtight container, refrigerate, and use within 3 days.
