Mini Roast Beef, Goat Cheese, and Radish Sandwiches
I made these little sandwiches for a party we had at our house a while ago. They were a HUGE hit and would be perfect for the Superbowl in a couple weeks. You could really use whatever sandwich combinations you enjoy in some little puff pastry buns.
Making the little puff pastry buns took a bit of time just because after they cooled, they all had to be cut in half. I made the puff pastry buns one day and assembled the sandwiches the next day.
Hubby requested roast beef and I decided to pair it with some creamy herbed goat cheese and a thin slice of radish to give it some bite and crunch. The combination was pretty awesome and I can’t wait to make these again!
One Year Ago: Oatmeal Chocolate Cinnamon Cookies
Mini Roast Beef, Goat Cheese, and Radish Sandwiches
Ingredients:
2 8-ounce sheets of frozen puff pastry (thawed)
2 Tbsp sesame seeds
4 oz herbed goat cheese, at room temp
10-12 ounces thinly sliced roast beef
10 radishes, thinly sliced
Directions:
Heat oven to 375.
Using a 2-inch round cookie cutter, cut circles from puff pastry and place on a baking sheet. Sprinkle with sesame seeds and bake until golden brown, about 18 minutes.
Allow puff pastry to cool and then split each puff. Spread some goat cheese on the bottom of each puff. Add a slice of radish and top with a piece of roast beef. Replace top of puff and use a toothpick or other skewer to hold sandwich together (optional).
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.