Inspiring ideas for the humble sarnie – Smoked salmon, beetroot, cream cheese & chives on rye bread
Beetroot sandwiches
Serves: 4
PREP: 10 mins
COOK: –
share this recipe
Facebook
Twitter
Pinterest
Email
INGREDIENTS:
Smoked salmon, beetroot, cream cheese & chives on rye bread
4 slices rye bread
125g cream cheese
120g smoked salmon
4 Tesco Finest Sweetfire Baby Beetroot cut into matchsticks
8 chives, finely chopped
Salt & freshly ground black pepper
Cheddar & spring onion with Traditional cooked beetroot on granary bread
4 thick-cut slices granary bread
200g mature cheddar, grated
4 spring onions, finely sliced
1tbsp plain yogurt
Salad leaves
4 Beetroot in Vinegar, cut into slices
Salt & freshly ground black pepper
Cold roast beef, beetroot & mustard on a crusty baguette
1 baguette cut into 4 pieces
4 slices cold roast beef
4 Vacuum Pack beetroot
Dijon mustard to taste
Peppery salad leaves, such as rocket or watercress
Salt & freshly ground black pepper
Method:
Smoked salmon, beetroot, cream cheese & chives on rye bread
1. Spread the cream cheese onto the bread and arrange the smoked salmon on top.
2. Sprinkle over the beetroot matchsticks and the chives, and season with freshly ground black pepper.
Cheddar & spring onion with Traditional cooked beetroot on granary bread
1. Mix the cheese, spring onion and yogurt in a small bowl and season to taste with salt and freshly ground black pepper.
2. Top each slice of bread with a little salad and drop spoonfuls of the cheese mixture on top. Finish with the slices of beetroot and serve immediately.
Cold roast beef, beetroot & mustard on a crusty baguette
1. Fill each piece of baguette with the salad leaves and the sliced beef, and spread over the Dijon mustard to taste.
2. Arrange the slices of beetroot on top and season to taste with salt and freshly ground black pepper.
