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These Mini Roast Beef Sandwiches are perfect for a luncheon or tea party. They are small and dainty and full of flavor. There are a couple of different spreads you can put on them as well to change things up.

I make these with a Pimiento Cheese Spread and a Blue Cheese Spread. They are both delicious. The cover photo shows both sandwiches.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: 12 mini sandwiches

Ingredients:

  • 12 mini croissants
  • 6 oz thinly sliced deli roast beef
  • fresh arugula leaves
  • Pimiento Cheese Spread:
  • 4 oz extra sharp white Cheddar cheese, shredded
  • 2 Tbsp drained diced pimientos
  • 2 Tbsp mayonnaise
  • 1/2 tsp. fresh lemon zest
  • 1/4 tsp. kosher salt
  • Blue Cheese Spread:
  • 2 oz crumbled blue cheese, room temperature
  • 2 oz cream cheese, room temperature
  • 1 Tbsp mayonnaise
  • 1/4 tsp. kosher salt

Instructions:

  1. Pimiento Cheese Spread:

  2. In a small bowl stir together cheese, pimientos, mayonnaise, lemon zest, and salt. Cover and refrigerate until needed, up to 3 days. Let come to room temperature before spreading on croissants.

  3. Blue Cheese Spread:

  4. In a small bowl stir together blue cheese, cream cheese, mayonnaise, and salt. Cover and refrigerate until needed, up to 3 days. Let come to room temperature before spreading on croissants.

  5. Sandwiches:

  6. Using a serrated bread knife cut croissants in half horizontally. Spread Pimiento Cheese Spread onto cut surfaces of 6 croissants. Spread Blue Cheese Spread onto cut surfaces of remaining 6 croissants. Fill each croissant with 1/2 oz roast beef and arugula leaves. Cut each sandwich in half. Serve immediately, or place in a covered container, cover with a damp paper towel, cover and refrigerate until ready to serve.

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