Roast Beef Tea Sandwiches
- 1 of 2 Combine sour cream, horseradish and chives. Season with salt and pepper.
- 2 of 2 Spread each slice of bread with butter. Spread 4 of the buttered slices with horseradish mixture. Top with roast beef. Top with remaining bread, buttered side down. Trim crusts from bread. Cut each sandwich diagonally into 2 triangles. (Sandwiches can be chilled, covered tightly with plastic wrap, for 1 hour before serving.)
Servings Per Recipe: 8
Per Serving: 6 g Fat, total, 134 kcal cal., 0 null Mark as Free Exchange, 8 g pro., 355 mg sodium, 11 g carb., 1 g fiber, 26 mg chol., 3 g sat. fat