Makes 16 appetizer servings.
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
INSTRUCTIONS FOR ROAST BEEF TEA SANDWICHES
Spread each bread slice evenly with spread or condiment, as desired.
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.
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.