Roast Beef and Avocado Finger Sandwiches

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.

D&D_1493The 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.

Turkey Tea Sandwiches

I tried this on a total fluke and I’ll be damned it they were not delicious. They are one of the Boy’s favorite things. They make no sense, but still work in a simple way – a mixture of flavors that just, oddly, work.

D&D_2578I have no expectation that any of you will try it, but sometimes you just have to let that kitchen curiosity loose and do something for the hell of it. I do that a lot – hell, experimenting in the kitchen is the best part, in my opinion.

12 ounces (1 bar and a half)^ cream cheese, room temperature
1/2 cup minced scallions, white and green parts
Pinch kosher salt
Freshly ground black pepper
1 loaf dense cranberry-walnut bread, thinly sliced at the bakery
1/3 pound thin slices smoked turkey breast – from the deli

Combine the cream cheese, scallions and the salt and pepper in an stand mixer and mix together.*

Lay out 8 slices of bread and spread them all with a decent layer of scallion cream cheese. Place a generous layer of turkey on those slices. Basically just make a sandwich with bread, cream cheese spread, in whatever form it takes, and turkey. This is not rocket science people.

put the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with the ever difficult cling film. Refrigerate until the cream cheese is firm.

Cut off the crusts of each sandwich with a serrated knife and cut each sandwich in half diagonally and then cut each half diagonally again, to make small triangles. Serve chilled or at room temperature (my preference)

Source: Ina Garten with my some few changes.

^Or go all in with two bars of softened cream cheese – why not?

*I added a few extra chopped dried cranberries and some minced chives to the mix.

If you cannot find a dried fruit/nut bread, just find a bread you like – something hearty – and add the dried fruits and nuts to the cream cheese. It works and I have done it several times.

Make sure a decent amount of salt is involved. Some lemon zest probably would not go amiss. A thought for next time perhaps.