Roast Beef and Horseradish Tea Sandwiches
- Level: Easy
- Yield: 12 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 62
- Sodium
- 264
- Total: 5 min
- Prep: 5 min
Ingredients
1 cup sour cream
3 tablespoons prepared horseradish, well drained
2 teaspoons salt
24 mini slices rye bread
Freshly ground black pepper
6 thin slices (about 6 ounces) roast beef, halved
Directions
- Stir the sour cream, horseradish and salt together in a small bowl.
- Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.