Recipe with: ERU Cheese Spread Bleu

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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ERU Cheese Spread Bleu

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.

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