Beef, beetroot and goat's cheese sandwich
If you’re fortunate enough to have any leftovers from a delicious roast beef dinner, pairing the cold meat with slices of vinegary beetroot is a good way to avoid feeling like you’re eating yesterday’s dinner today. Lashings of creamy goat’s cheese add bite and peppery rocket rounds out the flavour. This tasty recipe is taken from In Bread:70 Brilliant Sandwich Recipes by Lucy Heaver and Aisling Coughlan.
|100 g||Soft goat's cheese|
|4 slices||Multigrain bread|
|240 g||Roast beef, leftover, or from the deli, thinly sliced|
|4 slices||Beetroot, pickled|
- Spread the goat’s cheese evenly on the bread.
- Place the beef on 2 slices and top with the beetroot.
- Finish with a handful of rocket and the remaining bread.
If you like the look of this recipe, try Lucy and Aisling's prawn and marie rose sauce sandwich