Beef
The classic American style hot sandwich with layers of pastrami, lightly pickled cabbage and homemade thousand island dressing, served with a side of roasted sweet potato wedges.
Gluten friendly option - bread is replaced with GF bread.
Gluten friendly option - bread is replaced with GF bread.
1. Set oven to 220°C. Wedge sweet potatoes and slice beetroots into 1/2 cm rounds. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 20 minutes, or until golden and tender.
2. Thinly slice wombok and slice spring onions. Toss in a bowl with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper. Set aside.
3. Cut bread loaf into 12 slices. Toast in the oven for 5 minutes, or until crunchy.
4. Assemble four sandwiches with an even amount of beetroot, pastrami, wombok and sauce. Top with a slice of bread, repeat to make a double decker sandwich. Serve with a side of sweet potato wedges and cornichons.
Notes:
Gluten friendly option - bread is replaced with GF bread.
2. Thinly slice wombok and slice spring onions. Toss in a bowl with 1 tbsp olive oil, 1/2 tbsp vinegar, salt and pepper. Set aside.
3. Cut bread loaf into 12 slices. Toast in the oven for 5 minutes, or until crunchy.
4. Assemble four sandwiches with an even amount of beetroot, pastrami, wombok and sauce. Top with a slice of bread, repeat to make a double decker sandwich. Serve with a side of sweet potato wedges and cornichons.
Notes:
Gluten friendly option - bread is replaced with GF bread.
sweet potatoes 500g
beetroots 2
baby wombok 1/2
spring onions 1/4 bunch
sour cream 1/2 tub (100g)
wholemeal rye bread loaf 1
pastrami 1 packet
cornichons 1/2 jar
From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar, tomato sauce / ketchup, Worcestershire sauce
beetroots 2
baby wombok 1/2
spring onions 1/4 bunch
sour cream 1/2 tub (100g)
wholemeal rye bread loaf 1
pastrami 1 packet
cornichons 1/2 jar
From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar, tomato sauce / ketchup, Worcestershire sauce
