Dijon and Apricot Roast Beef Sandwiches

When I was in the middle of party planing a few weeks ago I was looking for a preggo friendly finger sandwich to go along with our nursery rhyme theme. I had it in my head that I wanted to use "this little piggy had roast beef" as a food tag line so I decided a hot roast beef sandwich would be just the thing to try. As you know, I am a huge fan of Amber's Ham Biscuits so I wanted to mimic that sweet and savory flavor profile with a little twist.

The result was the most delicious hot roast beef sandwiches I have ever made. Granted, I rarely purchase roast beef so this was no big accomplishment, but they really were amazing. If you are looking for a fun finger food to serve at your next party I would definitely recommend giving these babies a try!

1 lb roast beef (I love the Boar's Head brand)
1/2 lb thinly sliced Havarti cheese
1 large (or two regular) packages of Kings Hawaiian Rolls
2/3 C Apricot jam
1/2 C chopped walnuts
1/2 C dijonaise (half and half mixture of dijon mustard and mayo)
1/4 C finely chopped shallots


Preheat the oven to 325. Mix the jam and nuts together in a small bowl and the dijonaise and shallots in another bowl. Slice the rolls in half and spread the jam mixture on one half of the roll and the dijonaise mixture on the other. Place a slice of cheese on each piece of bread and a couple of layers of roast beef in the middle. Reassemble the sandwiches and bake in the oven for 20 minutes or until the cheese is melted and the rolls are golden brown on the top.
These sandwiches can be assembled up to a day ahead of time and then thrown in the oven right before serving which is awesome because I am always a mess the morning of an event.

Truffled Deviled Eggs

A few weeks ago I had the honor of hosting a super cute baby shower for one of my nearest and dearest friends G. She is a super classy and timeless kind of chica so we decided to honor both she and her (gender yet to be determined) bump with a classic nursery rhyme themed shower. Since I am a sucker for a theme we decided to name all of our food items after different nursery rhymes. One of my favorite menu items from the day were these DELICIOUS truffled deviled eggs that I whipped up
the night before the shower and then quickly piped out the morning of. If you are a truffle lover you should definitely give these bad boys a try.

Truffled Deviled Eggs
1 dozen eggs
5 tbs mayonnaise
2 tsp Dijon mustard
2 tsp truffle oil (I used white truffle oil)
2 tsp fresh squeezed lemon juice
2 tsp freshly chopped chives
4 pieces of cooked bacon, crumbled
Salt and pepper
paprika

My foolproof way of boiling a great egg: Bring a saucepan with eggs covered in at least an inch of water to a boil. Once you see the water boiling (Im usually a little late on this) turn the burner off, cover the pan with a lid and set the timer for 12 minutes. When the timer goes off rinse the eggs with cold water to cool them quickly and you are finished!

Peal the eggs and slice each egg in half lengthwise. Set whites aside and use a fork to break yokes up in a large mixing bowl. Add other ingredients to the egg yokes and mix well. Place mixture into a gallon ziplock bag and refrigerate until you are ready to plate your eggs. Set your egg whites up on a serving tray and then cut one corner of a ziplock bag off with a pair of kitchen sheers. Squeeze the yoke mixture through the hole into your egg white shells and sprinkle with paprika and you have one trufflerific egg!