Roast Beef Tea Sandwiches with Horseradish Cream
Recipe from Midwest Living

The robust sour cream mixture wakes up your taste buds when you bite into these beef sandwiches. Serve them for a light lunch or as an appetizer at a party.

Roast Beef Tea Sandwiches with Horseradish Cream

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  • 2   tablespoons 
    dairy sour cream
  • 1   teaspoon 
    prepared horseradish
  • 1/2  teaspoon 
    snipped fresh chives
    Kosher salt
    Ground black pepper
  • 4   slices 
    thinly sliced firm-textured rye sandwich bread
  • 1   tablespoon 
    butter, softened
  • 4   
    thin, deli-style slices cooked roast beef (5 ounces)
    Julienned radishes
In a small bowl, combine sour cream, horseradish, and chives. Season with salt and pepper.
Spread each slice of bread with butter. Spread 2 of the buttered slices with horseradish mixture. Top with roast beef. Top with remaining bread slices, buttered-side down. Trim the crusts from bread. Cut each sandwich diagonally into 2 triangles. (Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for one hour before serving.) Top each with radishes before serving. Makes 4 bite-size sandwiches.
Nutrition information
Per Serving: cal. (kcal) 134, Fat, total (g) 6, chol. (mg) 26, sat. fat (g) 3, carb. (g) 11, Monosaturated fat (g) 3, fiber (g) 1, pro. (g) 8, vit. A (IU) 97, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 1, sodium (mg) 196, Potassium (mg) 138, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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