Roast Beef Tea Sandwiches

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Ingredients

6	Slices	Potato bread
1	Large Dollop	Horseradish Aioli
12	Slices	Ultra-thin deli-style roast beef
12	Slices	Campari tomato
1	Handful	Basil Microgreens

Cut each bread slice diagonally into four triangles using a serrated knife to remove the crusts.
On each bread triangle, spread a little amount of Horseradish Aioli.
To make a ruffled triangle, fold each roast beef slice in half, then in half again.
On the aioli side of 12 bread triangles, place a roast meat triangle.
Place a tomato slice on top of each and top with another bread triangle, aioli side down.
Add basil microgreens to the top.