Corned Beef Tea Sandwiches with Mustard Butter
 
Yield: 16 tea sandwiches • Preparation: 15 minutes
Ingredients
  • ½ cup butter, softened
  • 2 tablespoons spicy brown mustard
  • 2 teaspoons dill pickle relish
  • 6 slices oatmeal bread*
  • 16 thin slices deli top round corned beef
  • Garnish: sliced cornichons
Instructions
  1. In a small bowl, combine butter, mustard, and relish, stirring well.
  2. Spread butter mixture onto 1 side of each bread slice.
  3. Place 4 slices corned beef in a ruffled pattern on buttered side of 2 bread slices. Top each with a buttered bread slice, buttered side down. Spread each bread slice with more butter mixture. Top each with another 4 slices corned beef in a ruffled pattern. Top each with a remaining bread slice, buttered side down.†
  4. Using a sharp, serrated knife, cut crusts from sandwich. Cut each sandwich in half and then each half into 4 square pieces.
  5. Garnish each sandwich with a cornichon slice, and secure with a green-frilled toothpick, if desired.
Notes
*For testing purposes, we used Pepperidge Farm Farmhouse Style Oatmeal Bread.
†Sandwiches may be made early in the day, left whole, draped with a slightly dampened paper towel, and kept in a covered container in the refrigerator. Slice into individual sandwiches just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/corned-beef-tea-sandwiches-with-mustard-butter-recipe/