Beef Sandwich with Sweet and Spicy Beetroot Slaw
- Cooking Time: 10–20 minutes
- Serves: 2
- Allergens: contain gluten, dairy
Description
This hearty sandwich brings together tender slices of roast beef with the vibrant tang of Ballymaloe Sweet & Spicy Beetroot Slaw for a flavour-packed lunch or quick dinner.
Ingredients
- For the Sandwich
- 250g cooked roast beef, thinly sliced
- 2 tbsp Ballymaloe Sweet & Spicy Beetroot Slaw (plus extra for the side)
- 2 crusty rolls or slices of sourdough/ciabatta
- A few crisp lettuce leaves (e.g. baby gem, cos)
- ½ small red onion, thinly sliced
- Optional: a slice of mature cheddar or Swiss cheese
- A little butter or mayo (for spreading)
- Salt & freshly ground black pepper
- Optional extras
- Gherkins or pickles
- Thinly sliced radish
- Wholegrain mustard or horseradish cream
Dietary Suitability
Method
- Lightly toast the rolls or bread slices for extra crunch. Spread a little butter or mayo on each side, if desired.
- Add a few lettuce leaves and a layer of sliced red onion to the bottom half of each sandwich
- Layer on the sliced beef. Season lightly with salt and black pepper.
- Top with a slice of cheese if using — you can even melt it slightly under a grill if you’re feeling fancy.
- Spoon 1 tbsp of Ballymaloe Beetroot Slaw over the beef. Add any extras you like (e.g. pickles, mustard, thinly sliced radish).
- Close the sandwich, slice in half if desired, and serve with extra slaw and some crisps or a salad on the side.
