Roast Beef Tea Sandwiches
  • Makes 16 appetizer servings.
  • Sandwiches, Burgers & Wraps

Roast Beef Tea Sandwiches


  • 12 ounces thinly sliced cooked (leftover) beef Roast or deli Roast beef
  • 8 slices bread, such as white, whole wheat, rye or pumpernickel
  • 1/4 to 1/2 cup spread or condiment, such as reduced-fat mayonnaise, Dijon mustard, cream cheese, horseradish sauce, barbecue sauce, onion jam, mango chutney or pesto
  • Thinly sliced fruit or vegetable, such as cucumber, baby spinach leaves, tomato, red onion, pear or apple
  • Thinly sliced cheese, such as Swiss, Cheddar or Monterey Jack or crumbled cheese such as Blue cheese or goat cheese


  • 1. Spread each bread slice evenly with spread or condiment, as desired.

  • 2. Top 4 bread slices with thin even layers of beef Roast, vegetables or fruit and cheese, as desired. Place remaining bread slices on top, spread-side down.

  • 3. Cut each sandwich into¬†quarters forming squares, triangles or rectangles, as desired.

  • Test Kitchen Tips For more formal appearance, cut crusts from sandwiches before cutting into quarters.