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Mini Roast Beef Croissants

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 in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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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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