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Roast Beef Tea Sandwiches with Horseradish Cream
Chill: 1 hr
Ingredients
- 2 tablespoons dairy sour cream
- 1 teaspoon prepared horseradish
- 1/2 teaspoon snipped fresh chives
- Kosher salt
- Ground black pepper
- 4 slices thinly sliced firm-textured rye sandwich bread
- 1 tablespoon butter, softened
- 4 thin, deli-style slices cooked roast beef (5 ounces)
- Julienned radishes
Directions
1. In a small bowl, combine sour cream, horseradish, and chives. Season with salt and pepper.
2. Spread each slice of bread with butter. Spread 2 of the buttered slices with horseradish mixture. Top with roast beef. Top with remaining bread slices, buttered-side down. Trim the crusts from bread. Cut each sandwich diagonally into 2 triangles. (Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for one hour before serving.) Top each with radishes before serving. Makes 4 bite-size sandwiches.
