Triple-stack sandwiches, made with two kinds of bread (pumpernickel and white), feature layers of cheese, roast beef, radishes, arugula, and parsley, as well as a marvelously herbaceous aïoli with a touch of horseradish. Pictured with our Shrimp & Butternut Squash Crostini and Fig, Pancetta & Blue Cheese Savory Tartlets.
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
- 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.
- 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.
- 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.
- 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.
- Just before serving, garnish with fresh tarragon, if desired.
Tarragon-Horseradish Aïoli
Makes approximately ½ cup
Ingredients
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons prepared horseradish
- 2 tablespoons minced fresh tarragon
Instructions
- In a small bowl, stir together mayonnaise, sour cream, horseradish, and tarragon until smooth. Use immediately, or cover, refrigerate, and use within 2 days.
