Roast Beef, Spinach, Cucumber, and Beet Tea Sandwiches
 
Yield: 12 tea sandwiches • Preparation: 20 minutes
Ingredients
  • 12 slices rye-pumpernickel swirl sandwich bread
  • 1 recipe Roasted Garlic and Herb Aïoli (recipe follows)
  • ½ cup baby spinach leaves
  • 12 thin slices deli roast beef
  • 12 slices canned beets
  • 36 paper-thin slices cucumber
Instructions
  1. Using a 2¼-inch square cutter, cut 24 shapes from bread. To prevent drying out, store in a resealable plastic bag, or cover with damp paper towels.
  2. Spread Roasted Garlic and Herb Aïoli onto each bread square. On 12 bread squares, place the following ingredients in this order: spinach leaves, 1 slice roast beef that has been folded and ruffled to fit bread square, 1 beet slice, and 3 cucumber slices. Top each with another bread square, aïoli side down. Secure with a frilled pick, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roast-beef-spinach-cucumber-beet-tea-sandwiches-recipe/