This Meat Trio Appetizer is a great starter for a Sheva Brachos or any special occasion, and is always a crowd-pleaser! It makes a beautiful presentation on either a rectangular plate or a large round plate.
We like to keep the baguette slices small, mindful that a full meal follows the appetizer. While the preparation isn’t difficult, it does require some last-minute assembly. It doesn’t need to be served hot, so you can have it ready on the table when your guests arrive.
This plating idea is incredibly versatile—you can mix and match the sauces and meats to suit your preferences.
This dish is perfect for Yom Tov and an excellent way to repurpose leftover meats while keeping things elegant and delicious.
You will need:
- narrow baguettes
- roast beef (We used thin slices of roast beef from the deli counter. You can also use thin slices of homemade London Broil or Oyster Steak.)
- pulled beef (Use your favorite recipe or you can buy Jack’s Pulled Beef for convenience.)
- small pastrami cubes (Prepare your own navel pastrami by cooking it low and slow or you can buy thick slices of pastrami from the deli counter. Cube pastrami and use it as-is or brown it for added flavor.)
- garlic dip/mayonnaise
- pesto mayonnaise
- honey mustard mayonnaise (You can buy honey mustard mayonnaise or combine equal parts honey, mustard and mayonnaise.)
Directions:
- Slice the baguettes on an angle, about ½-inch thick.
- Arrange the slices of baguette on a parchment-lined cookie sheet and toast them.
- Place three baguette slices on each plate.
- Lightly smear garlic mayonnaise on one baguette slice. Top with pulled beef and drizzle a little more garlic mayonnaise over it.
- Smear honey mustard mayonnaise on the second baguette slice. Add small pastrami cubes on top and drizzle with more honey mustard mayonnaise.
- Spread pesto mayonnaise on the third baguette slice. Fold a thin slice of roast beef to fit the baguette and place it on top. Drizzle with additional pesto mayonnaise.
Optional: Garnish with microgreens for an elegant touch.
Photography and styling by Chay Berger
This article originally appeared in Family First
