Rare Roast Beef, Sauerkraut, Beetroot and Goat Cheese Toasted Sandwich

Serves: 2 | Prep: 5-10 minutes | Cooking: 10 minutes

INGREDIENTS

4 slices multigrain bread

Extra virgin olive oil

2 tablespoons goat cheese, softened

1 beetroot, shredded

2 tablespoons sauerkraut

200g rare roast beef, sliced

ΒΌ cup Perino gold tomatoes, sliced into quarters

1 handful rocket leaves

Wholegrain mustard or dijon mustard (or both)

SHOPPING LIST

4 slices multigrain bread

Extra virgin olive oil

200g goat cheese

1 beetroot

Jar of sauerkraut

200g rare roast beef

1 punnet Perino tomatoes

50g rocket leaves

Wholegrain mustard or dijon mustard

UTENSILS LIST

Sharp knives

Grater

Sandwich press

METHOD

  1. Drizzle olive oil on the outside surface of the bread slices. Top the bottom slice with goat cheese, beetroot, rare roast beef, sauerkraut, mustard, tomatoes and rocket. Top filling with another slice of bread.
  2. Close sandwich press ensuring olive oil side is on the outer surface of the sandwich.
  3. Cook in the sandwich press until golden, cut in half.

Tip: Try making your own sauerkraut or buy from the refrigerated section of health food stores.