Roast Beef Salad Party Finger Sandwiches

by Deena L. Linquist

Roast Beef Salad Party Finger Sandwiches

INGREDIENTS:

For Meat Spread--
1/2 cup leftover tender cooked lean roast beef, diced
1 tablespoon garlic oil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground celery seed
2 cloves garlic, peeled and crushed
2 tablespoons diced shallot
2 tablespoons diced ripe pear
3 baby dill pickles, cut into chunks
2 teaspoons hot creamy horseradish sauce
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
2 tablespoons softened brie cheese (or, cream cheese)

For Sandwich Assembly--
meat spread
6 slices oatmeal bread, fresh and crusts removed
1 carrot, peeled and shaved (use peeler to shave)
3-6 baby dill pickles, sliced-thin lengthwise

For Garnish--
12 small lettuce leaves
10 grape tomatoes, cut in half
1/2 cup sour cream
2 tablespoons ground fresh parsley


DIRECTIONS:

Combine first 13 ingredients (all ingredients for meat spread) in food processor. Process until of desired consistency--smooth enough to spread. Divide into thirds, and spread on three slices of the de-crusted bread. Place shaved raw fresh carrot and thin pickle slices on top of meat spread. Salt and pepper to taste. Cut into appetizer-sized finger sandwiches (4 from each large sandwich), using small baby-themed cutter-shapes. Set each sandwich on a small leaf of lettuce, and arrange on a serving plate. Place halved grape tomatoes in-between finger sandwiches. Use cake-decorating tube and tip to squeeze a little sour cream onto each grape tomato half. And, finally, sprinkle sandwiches and grape tomatoes with fresh parsley.

ENJOY!