Roast beef sandwiches take me back to my grandmother’s kitchen, where she’d slice the meat paper-thin and carefully arrange it on soft white bread. These finger sandwiches might seem old-fashioned, but they’re perfect for any get-together, from book clubs to birthday parties. I’ve found that making them ahead saves so much time – and there’s something satisfying about seeing a platter of these neat little sandwiches lined up and ready to serve.
The best part? They’re super simple to put together, and you can make them your own. I like to prep everything the night before when the kitchen’s already messy from dinner. That way, when guests arrive, I’m not stuck in the kitchen assembling sandwiches while everyone else is having fun. Sometimes I’ll make two or three different variations, so there’s something for everyone to enjoy.
Why You’ll Love These Finger Sandwiches
- Quick preparation – These elegant sandwiches come together in just 15 minutes or less, perfect for when you need to pull together a quick lunch or appetizer.
- Simple ingredients – You only need 5 basic ingredients that you can easily find at your local grocery store – no fancy shopping required.
- Perfect for entertaining – These little sandwiches are ideal for tea parties, baby showers, or any gathering where you want to serve something that looks fancy but is actually super easy to make.
- Make-ahead friendly – You can prepare these sandwiches a few hours before your event and keep them covered in the fridge until ready to serve.
What Kind of Roast Beef Should I Use?
For finger sandwiches, you’ll want thinly sliced, high-quality roast beef from the deli counter or your local butcher. Top round (also called London broil) or bottom round roast are excellent choices since they’re lean and slice beautifully without falling apart. If you’re buying pre-sliced roast beef, look for pieces that are sliced almost paper-thin and have a nice pink to red color – avoid any meat that looks brown or has dry edges. For the best flavor and texture, ask for rare to medium-rare roast beef, as it tends to be more tender and flavorful in cold sandwiches than well-done meat.
Options for Substitutions
These classic finger sandwiches are pretty adaptable – here’s what you can switch up:
- Multigrain bread: Any good quality sandwich bread works here – try sourdough, whole wheat, or even rye bread which pairs really well with roast beef. Just make sure it’s fresh and not too thick-cut.
- Horseradish cream: If horseradish isn’t your thing, try Dijon mustard or a mild mustard mayo mix. You can also make your own horseradish cream by mixing prepared horseradish with sour cream or mayo.
- Roast beef: While rare roast beef is traditional, you can use any leftover roast beef or even good quality deli roast beef. Just keep it thinly sliced.
- Watercress: No watercress? Baby arugula gives a similar peppery kick. You could also use baby spinach, microgreens, or even butter lettuce for a milder flavor.
- Butter: Regular butter works best here, but you could use margarine or even cream cheese if you prefer. Just make sure it’s softened so it spreads easily without tearing the bread.
Watch Out for These Mistakes While Making
The biggest challenge when making roast beef finger sandwiches is spreading cold, hard butter, which can tear the bread – letting your butter soften at room temperature for 30 minutes before starting will give you perfectly spreadable consistency.
When it comes to the horseradish cream, less is actually more – start with a thin layer and add more to taste, as too much can overpower the delicate flavor of the roast beef and leave your guests reaching for water.
A common mistake is not patting the watercress dry after washing, which can make your sandwiches soggy – use paper towels to remove excess moisture, and for the crispiest results, assemble these sandwiches no more than an hour before serving.
To keep the sandwiches fresh if making ahead, cover them with a slightly damp paper towel and wrap in plastic wrap, which prevents the bread from drying out while maintaining its soft texture.
What to Serve With Finger Sandwiches?
These dainty roast beef sandwiches are perfect for afternoon tea or light lunches, and they pair wonderfully with a few simple sides. A bowl of crispy potato chips adds a nice salty crunch that contrasts with the tender roast beef and soft bread. For a traditional tea party spread, serve these alongside some fresh fruit like grapes or strawberries, and maybe a few cornichons or mini pickles for a tangy bite. If you’re hosting a casual lunch, a cup of warm soup (like tomato or butternut squash) makes these sandwiches feel like a complete meal.
Storage Instructions
Keep Fresh: These finger sandwiches are best enjoyed the day they’re made, but if you need to make them a few hours ahead, wrap them tightly in plastic wrap and keep them in the fridge. The plastic wrap helps prevent the bread from drying out and keeps everything fresh for up to 4 hours.
Make Ahead: Want to prep these sandwiches for a party? You can butter the bread and mix your horseradish cream up to a day ahead – just store them separately in the fridge. When you’re ready to serve, simply assemble the sandwiches with the roast beef and watercress. This way, your bread won’t get soggy!
Transport: Taking these to a picnic or party? Place them in an airtight container with a piece of parchment paper between layers. Keep them cool with an ice pack, and try to enjoy them within 2 hours of being out of the fridge for the best taste and food safety.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 45-50 g
- Fat: 50-55 g
- Carbohydrates: 60-70 g
Ingredients
- 8 slices of multigrain bread
- 50g of softened butter
- 40 ml of horseradish cream
- 150g of sliced rare roast beef
- 1 cup of watercress leaves (approximately 250 ml)
Step 1: Prepare the Bread
On a clean surface, lay out the slices of bread and spread each slice evenly with butter.
Next, lightly spread horseradish cream on each slice to add an extra layer of flavor.
Step 2: Assemble the Sandwiches
Take half of the prepared bread slices and top them with slices of roast beef.
Add fresh sprigs of watercress on top of the roast beef for added crunch and flavor.
Complete the sandwiches by placing the remaining bread slices on top to form a sandwich.
Step 3: Trim and Serve
Using a serrated knife, carefully remove the crusts from each sandwich to create neat edges.
Next, cut each sandwich in half lengthways, creating elegant strips perfect for serving.
Arrange the sandwiches on a serving platter and serve immediately to enjoy their fresh and savory flavor.