Roast Beef Rounds

This is a recipe near and dear to my heart (and stomach – haha). I think I have made this appetizer a hundred times and yet its always a hit! You can also turn these into sandwiches which my husband, mother in law and myself love! This is a great recipe for parties or dinners. 

Roast Beef Rounds

· French Baguette
· 1 lb of Roast Beef sliced thin
· English Cucumber
· 1 cup of Mayonnaise
· 2 TBS of Prepared Horseradish
· 2 TBS of Garlic Powder
· 1/3 Cup of Parmesan Cheese
· 1/3 Cup of Dill Weed
· Olive Oil for brushing on to bread

Preheat oven to 350° and place slices of French Baguette on a cookie sheet. Brush both sides with Olive Oil and bake both sides until golden brown. You want the bread to be nice and toasted to hold the spread, roast beef and cucumber. While you toast is cooling prepare the spread.

Combine Mayonnaise, Horseradish, Garlic Powder, Parmesan Cheese, and Dill Weed in a bowl. Mix well and cover. Refrigerate for an hour up to overnight. The longer the spread marinates together the better it tastes!

Now take a mandolin or a really sharp knife and cut thin slices of cucumber. I love English Cucumbers because I do not have to peel them and there’s very small seeds. Its perfect for this!

Last but not least, take your Roast Beef and cut it into strips.

Your prep is now complete!


Now to assemble the rounds.

First you need a toast, then spread a good amount of your mayonnaise mixture on the toast. Next, place a cucumber slice on top. Lastly, take a strip or two of the roast beef and stack it on top. I like to place toothpicks through the Roast Beef Rounds to keep them from falling apart and it makes it easier for people to pick up.




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