Roast Beef Finger Sandwiches With Horseradish Cream | Dorothy Lane Market

Roast Beef Finger Sandwiches With Horseradish Cream

PREP TIME 20 mins
COOK TIME -
SERVINGS 16
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 slices Havarti cheese

Horseradish Cream

  • 3 oz cream cheese, softened
  • ½ cup sour cream
  • 2 Tbsp freshly grated horseradish or prepared horseradish
  • 1 tsp Worcestershine sauce
  • ½ tsp Kosher salt
  • ½ tsp ground black pepper

Sandwiches

  • 2 Tbsp softened unsalted butter
  • 8 slices white or wheat bread
  • 1 Horseradish Cream
  • ¼ lb DLM Deli-Sliced Roast Beef, thinly sliced
  • 1 English cucumber, peeled into paper-thin strips

INSTRUCTIONS

1
For horseradish cream, in a small bowl, beat cream cheese and sour cream with a mixer at medium speed until smooth. Add horseradish, Worcestershire sauce, salt, and pepper, stirring to combine. Cover and refrigerate for up to 3 days.
2
Spread bread slices with softened butter. Spread one side of 4 bread slices with Horseradish Cream, and divide roast beef among bread slices.
3
Top with a slice of cheese and remaining 4 bread slices. Trim crusts and cut each sandwich into 2 fingers, and wrap each with a cucumber strip.

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Roast Beef Finger Sandwiches With Horseradish Cream

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME -
SERVINGS 16

INGREDIENTS

  • 4 slices Havarti cheese

Horseradish Cream

  • 3 oz cream cheese, softened
  • ½ cup sour cream
  • 2 Tbsp freshly grated horseradish or prepared horseradish
  • 1 tsp Worcestershine sauce
  • ½ tsp Kosher salt
  • ½ tsp ground black pepper

Sandwiches

  • 2 Tbsp softened unsalted butter
  • 8 slices white or wheat bread
  • 1 Horseradish Cream
  • ¼ lb DLM Deli-Sliced Roast Beef, thinly sliced
  • 1 English cucumber, peeled into paper-thin strips

INSTRUCTIONS

1
For horseradish cream, in a small bowl, beat cream cheese and sour cream with a mixer at medium speed until smooth. Add horseradish, Worcestershire sauce, salt, and pepper, stirring to combine. Cover and refrigerate for up to 3 days.
2
Spread bread slices with softened butter. Spread one side of 4 bread slices with Horseradish Cream, and divide roast beef among bread slices.
3
Top with a slice of cheese and remaining 4 bread slices. Trim crusts and cut each sandwich into 2 fingers, and wrap each with a cucumber strip.

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