Roast Beef Finger Sandwiches With Horseradish Cream | Dorothy Lane Market

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    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

    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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