What is up with me and finger sandwiches for the holidays? Strange.
I haven’t made this appetizer in several years. I remember it being good and that the Boy likes it and that’s about all based on my
meticulous notes. I wanted something simple this year for the holidays and while these flavors don’t scream “holidays” at all, they are good nonetheless.
The first time I made this was in the summer and it worked then as well. The important thing with this recipe is to make it at the last minute and not let the bread get dry. Cover with a damp paper towels and some cling film until time serve.
1 ripe Hass avocado
juice of a lime
1 tablespoon fresh chives, minced
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
12 slices white bread, very thin slices – White Mountain
2 Tbs Duke’s mayo
1 teaspoon prepared horseradish, more if you like
1⁄2 lb thinly sliced rare roast beef
In a small bowl mash avocado. Stir in lime juice, chives, salt, and pepper.
Spread avocado mash over 6 slices bread, dividing evenly.
Mix mayonnaise with prepared horseradish.
Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.
Gently press avocado-topped bread slices onto each sandwich.
Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
Makes 18 or so.
16 August 2008 – v.g.
If you have more filling, make more sandwiches. They will not go to waste.
This is just such a great flavor combination and you think the horseradish might over power, but it does not. The creaminess of the avocado and especially the sharpness of the lime all mix together with the roast beef.
You can also toast the bread before you make these and that is good, but don’t go overboard with damp paper towels then or the bread loses it crunch.