RECIPE BY:

Michael weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 tin of Edgell Beetroot, drained
• 1 jar prepared Horseradish
• 1 Beef Fillet Roast, cooked and thinly sliced
• 1 Coles Finest Rye Bread loaf, sliced
• 1 bag rocket
• 1 jar Coles whole grain mustard
• Salt

METHOD:

• This is a “choose your own adventure” recipe where you can put as little or as much of the ingredients as you’d like!
• Place the sliced bread onto a griddle pan. Cook until toasted on each side to your liking.
• To assemble the sandwich, spread the horseradish over the “base” (one slice of bread) of the sandwich, and mustard on the “top” (one slice of bread) of the sandwich.
• On the top of the horseradish, add the rocket, a spoonful of beetroot and top with the roast beef. Season with salt. Add the top slice of bread with the mustard facing the roast beef to create your sandwich.

Our friends at Wine Selectors recommend pairing this dish with a Malbec