I’ve been completely in love with micro greens ever since returning from Disney World (it was the beet salad I enjoyed at Jiko at the Animal Kingdom Lodge that did it). For these tea sandwiches, I chose to use micro arugula — the very mild, peppery flavor is a fantastic complement to the pepper-crusted roast beef. Plus, what’s better than a beautiful, edible, non-parsley garnish? (Without the colorful topper, they don’t look nearly as appealing.)
I found the arugula-only greens at Whole Foods in the sprouts and lettuce section — they sell a wide array of different micro green varieties (broccoli, pea, mixes) — and Trader Joe’s carries a gorgeous, colorful mix for about half the price. Or you can always grow-your-own.
Roast Beef Tea Sandwiches with Whole Grain Dijonnaise and Micro Arugula
Preparation Time: 30 minutes (not including bread)
Makes: 6 dozen+
Whole Grain Dijonnaise:
- 123 grams (9 tablespoons or 4.5 ounces) mayonnaise (preferably not light/reduced fat)
- 43 grams (3 tablespoons or 1.5 ounces) whole grain Dijon mustard
- 43 grams (3 tablespoons or 1.5 ounces) smooth Dijon mustard
Stir together mayonnaise and both Dijon mustards. Transfer to a pastry bag fitted with a Wilton #18 tip (or similar size — I chose this one because my others were already in use); cover tip with plastic wrap to prevent the mixture from leaking out (or use one of these Wilton tip covers — disclosure: I haven’t tried these covers myself).
DO AHEAD: Can be made a few days in advance. Do not store in pastry bag, instead transfer to a jar or bowl (cover tightly) and store in the fridge until ready to use. Transfer to pastry bag just before using.
Make Bread Cutouts:
If using no-knead bread, slice both loaves of bread into about 1/4″ slices (thick enough to not fall apart/hold up to the topping, thin enough not to be the focus). Using a 1 1/2″ round cookie cutter, cut out as many rounds as possible from each slice (save scraps to make breadcrumbs). Place very close to one another on serving platter(s).
DO AHEAD: Can be arranged on the platter several hours in advance, cover tightly with plastic wrap.
Pipe a dollop (about 1/4 teaspoon) of Dijonnaise onto each bread round. Spread to the edges (I like a small, offset spatula for this). Top with about 1/4 ounce roast beef (fold over to fit round), press down lightly to help it adhere. Pipe another dollop (about 1/4 teaspoon) of Dijonnaise on top. Top with a few sprigs of micro arugula. Finish with a small amount of freshly ground black pepper (optional). Serve.
¹ I used the pepper-crusted roast beef from the Whole Foods deli; use any gluten-free one you like.