Roast Beef Tea Sandwich with horseradish and pickled onion–Christmas tea
A hearty tea sandwich to satisfy any appetite
Ingredients
Pickled Onion
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup hot water
- 1 tbsp sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp whole cloves
- 1/2 tsp whole peppercorns
Horseradish Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp horseradish, Ingelhoffer Thick and Creamy is best
- 4 tsp Dijon mustard
Sandwich
- 1 pound thinly sliced roast beef
- light rye bread
Instructions
Pickled Onion
- Thinly slice onion and place in a quart size mason jar with lid. Add peppercorns and cloves. Set aside
- In a small saucepan, heat water, vinegar, sugar and salt. Until sugar is dissolved. Pour water mixture over onions and seal with lid. Shake gently. Allow to cool slightly and refrigerate for at least 3 hours. Onions will keep in refrigerator for one week.
Horseradish Sauce
- Combine all ingredients in a small bowl. Sauce will keep in refrigerator for one week.
Assemble sandwiches
- On each piece of bread, spread a small amount of sauce. Top with roast beef and a few pieces of pickled onion.