Mini Roast Beef Sandwiches with Easy Homemade Pickled Onions

By: S.Rosen's Test Kitchen

This classic gets a bright upgrade with homemade pickled onions. 

Ready In

Total Time: 20 min




For the Pickled Onions 

  • 6 oz. Red onion, thinly sliced
  • 1 Cup apple cider vinegar
  • 2 tsp Sugar
  • ½ tsp Salt
  • 1 16 oz. Mason jar

Everything Dill Spread

  • ½ cup. Whipped cream cheese
  • 2 Tbsp. Chopped Fresh dill (reserve extra for topping)
  • 2 tsp. Everything seasoning

For the Sandwiches

  • 12 Slices of S.Rosen’s Party Entertainers Caraway Cocktail Rye
  • 6 oz. Roast beef - ½ slice roast beef for each sandwich



  1. To prepare the pickled onion, place onion slices in a mason jar. In a small pot combine the apple cider vinegar, salt and sugar. Bring to a boil, and then immediately pour the mixture over the onions in the jar. Push the onions down with a spoon, and allow to cool before putting the lid tightly on.  Do this at least 2-3 hours before serving, ideally the day before. Put into fridge once the onions have cooled.
  2. To prepare the everything dill spread, combine the cream cheese, fresh dill, and everything seasoning together. Set aside. This can be made the day before.
  3. To assemble spread the cream cheese mixture onto the cocktail rye slices, add the half a slice of roast beef, and then top with the pickled onions and fresh dill.