The filling for these tasty tea sandwiches served on potato bread comprises thin slices of roast beef, juicy cherry tomatoes, piquant arugula, and a delectable Smoked Paprika Mayonnaise. Pictured with Mini Savory Mushroom & Herb Cheesecakes and Smoked Salmon Cornmeal Blini.
Roast Beef Tea Sandwiches with Smoked Paprika Mayonnaise
Serves: 9
Ingredients
- 6 slices potato bread
- Smoked Paprika Mayonnaise (recipe follows)
- 18 thin slices large cherry tomatoes
- 9 thin slices deli-style roast beef, cut into 3x1-inch strips
- ½ cup loosely packed baby arugula leaves
Instructions
- Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices to make even squares. Cut each square into 3 even rectangles. Store in a resealable plastic bag, or cover with damp paper towels to prevent drying out during assembly.
- Spread an even layer of Smoked Paprika Mayonnaise onto each bread rectangle.
- On mayonnaise side of 9 bread rectangles, arrange 2 tomato slices. Top each tomato layer with 3 beef strips, folding to fit. Top beef with arugula. Cover each with a remaining bread slice, mayonnaise side down, to make 9 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
Smoked Paprika Mayonnaise
Serves: ½ cup
Smoked paprika and stone-ground mustard lend robust flavor to this spread for our Roast Beef Tea Sandwiches.
Ingredients
- ½ cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon stone-ground mustard
Instructions
- In a small bowl, stir together mayonnaise, paprika, and mustard. Cover, refrigerate, and use within a week.
