Roast Beef Tea Sandwich with horseradish and pickled onion--Christmas tea
Denise Mikolainis
A hearty tea sandwich to satisfy any appetite
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
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.