We've transformed the traditional ploughman's lunch into a savoury sandwich. Branston pickled chutney is typically served in this dish, but we’ve substituted with a pickled beet hummus.
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Pickled Beet Hummus:
Sandwiches:
Method
Pickled Beet Hummus: In food processor, purée together beets, oil and tahini until in coarse paste.
Sandwiches: Spread Pickled Beet Hummus onto 1 side of 4 bread slices. Spread mayonnaise onto 1 side of remaining 4 bread slices; top with mustard. Layer cheddar, ham, apple, cress, radishes and cucumbers over hummus; sandwich with remaining bread, mustard side down. Thread 1 caper berry and 1 cocktail onion onto each of 4 cocktail skewers or toothpicks (if using); skewer tops of sandwiches.
Test Kitchen Tip: Branston pickled chutney is typically served in a ploughman's lunch, but we've substituted with pickled beet hummus. Find jarred beets in the pickle or international aisle.
Nutritional facts PER SERVING: about
- Fibre 7 g
- Sodium 1031 mg
- Sugars 14 g
- Protein 23 g
- Calories 652
- Total fat 36 g
- Potassium 661 mg
- Cholesterol 52 mg
- Saturated fat 10 g
- Total carbohydrate 60 g
%RDI
- Iron 31
- Folate 49
- Calcium 29
- Vitamin A 13
- Vitamin C 12
