Pastrami sandwich with blue cheese and yellow beetroot
A pastrami or pickled port sandwich becomes even tastier with the addition of soft melted blue cheese. The sweet-sour beetroot and radishes add a delicious bite to this lunch dish.
Ingredients:
2 yellow beetroot
100 grams sugar
100 ml water
100 ml vinegar
4 radishes
2 small baguettes
200 grams ERU Cheese Spread Bleu
240 grams pastrami, sliced
20 grams Frisée or fresh herbs
A pastrami or pickled port sandwich becomes even tastier with the addition of soft melted blue cheese. The sweet-sour beetroot and radishes add a delicious bite to this lunch dish.
Preparation
Peel the yellow beetroot and slice finely with the cutting machine or mandolin.
Mix the sugar with the water and vinegar in a pan.
Add the yellow beetroot, bring to the boil and leave to cool in the liquid.
Thinly slice the radishes and add.
Method
Slice open the baguettes and spread with ERU Cheese Spread Bleu.
Top the bread with slices of pastrami, beetroot and radishes.
Garnish with frisée or fresh herbs.
Place the top of the baguette back on and serve.
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Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.