Roast Beef & Tarragon Tea Sandwiches
 
Makes 12
Ingredients
  • 8 slices pumpernickel rye bread
  • Tarragon-Horseradish Aïoli (recipe follows), divided
  • 8 slices Swiss cheese, divided
  • ½ pound thinly sliced deli roast beef
  • ¼ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 4 slices white sandwich bread
  • ¼ cup packed parsley leaves
  • ⅓ cup shaved radishes
  • ⅓ cup arugula
  • Garnish: fresh tarragon sprigs
Instructions
  1. On pumpernickel rye bread slices, spread Tarragon-Horseradish Aïoli in a thin, even layer. Top aïoli side of 4 bread slices each with a cheese slice.
  2. In a medium bowl, gently toss together roast beef, garlic salt, pepper, and paprika. Top cheese layer with roast beef, ruffling as needed to fit bread.
  3. On both sides of white bread slices, spread a small amount of remaining aïoli. Place a white bread slice on top of roast beef layer. On top of white bread, layer parsley, radishes in a shingled fashion, and arugula. Top with remaining 4 pumpernickel rye bread slices, aïoli side down, to create 4 whole sandwiches.
  4. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each whole sandwich into 3 rectangular sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
  5. Just before serving, garnish with fresh tarragon, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roast-beef-tarragon-tea-sandwiches/