Roast Beef Salad Party Finger Sandwichesby Deena L. Linquist
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! |
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