Tea Sandwiches of Beef, Spiced Walnuts and Watercress

  • Yield 6 servings
  • Prep 25 mins
  • Cook 40 mins


2 cups California Walnuts, in pieces
1/4 cup butter, unsalted
1/2 teaspoon chili oil
1 teaspoon orange zest, grated
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
3 tablespoons butter, unsalted, softened
2 cups Roquefort cheese, crumbled
1 tablespoon Armagnac
18 slices bread, white sandwich, thinly sliced
1 pound fillet of beef, medium-rare, thinly sliced
2 cups watercress leaves


  1. Toast walnuts in shallow baking pan in preheated 300F oven about 15 minutes, stirring occasionally, until aromatic.  Continue below while nuts are toasting.
  2. Melt 1/4 cup butter in small skillet over low heat.  Stir in chili oil, orange zest, cayenne and garlic salt.  Cook gently about 3 minutes, stirring to combine.  Pour mixture over hot nuts and stir to coat.  Return nuts to oven 20 minutes more, stirring occasionally.  Remove nuts with skimmer and transfer to paper toweling to drain 10 minutes.  Transfer to clean paper toweling and drain 10 minutes more
  3. In food processor, chop nuts coarsely.  Remove 1 cup and set aside.  Process nuts remaining in food processor in on-off flicks until finely chopped; transfer to shallow dish and set aside for finishing sandwiches.
  4. In same food processor place softened butter, cheese and Armagnac. Process to combine. Add reserved 1 cup coarsely chopped walnuts and process until finely chopped but not pureed.  You will have 1 1/2 cups.
  5. To assemble sandwiches:  Spread very thin layer of walnut-cheese mixture on 6 slices bread. Cover with layer of beef and then layer of watercress leaves.  Place another slice of bread on top, spread with very thin layer of walnut-cheese mixture, cover with layer of beef and layer of watercress leaves.  Top each sandwich with third slice of bread and press down firmly. You will have 6 whole sandwiches.
  6. With long, sharp knife, trim off crusts.  Cut each whole sandwich diagonally into quarters, thus making triangles.  Spread edges of each triangle very lightly with remaining walnut-cheese mixture, then dip sides into reserved finely ground walnuts to finish.  Cover tightly and refrigerate until serving.

Recipe courtesy of Dry Creek Kitchen and Charlie Palmer.



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