Beetroot and Mozzarella Sandwich
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 slices wholemeal toast bread (sandwich toast)
- 2 teaspoons cream cheese, with garlic
- 1 sheet iceberg lettuce
- 0.5 slice ½ (s) cooked ham
- 4 slices beetroot
- 4 slices onion (s)
- 4 slices mozzarella
- salt
- Black pepper from the mill
- 4 basil leaves
Print Recipe
Pin Recipe Instructions
- Lightly toast the two bread slices. Brush both slices with cream cheese. Place the lettuce leaf on a slice of bread. Place the ham over the salad.
- First spread the beetroot slices on the ham, then the onion rings and the mozzarella slices. Salt and pepper these.
- Finally place the basil leaves on top, cover with the second slice of bread and cut in half.
- Arrange the sandwich on a platter, garnish and serve.
- 355 Kcal per serving.
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