35 Min
pretty easy
4 People
Rating starstarstarstarstar
Reuben Sandwich
1. Set oven to 220°C.

2. Slice beetroots into 1/2cm rounds, wedge sweet potatoes. Place separately on a lined oven tray, toss with oil. Roast for 20 minutes, or until tender.

3. Quarter and deseed tomato, slice spring onions (reserve green ends). Blend with remaining sauce ingredients using a stick mixer, set aside in the fridge.

4. Rinse and shred wombok. Heat a large pan with oil and fennel seeds over medium heat, cook briefly. Add wombok, reserved spring onion tops and vinegar, cook for 1-2 minutes, or until just wilted.

5. Cut bread into 12 slices. Toast in oven for 5 minutes, or until crunchy.

6. Assemble 4 sandwiches with an even amount of beetroot, pastrami, wombok, watercress and sauce. Top with a slice of bread, repeat to make a double decker sandwich. Serve with a side of sweet potato wedges.

Beetroots are high in fibre, full of vitamins and minerals and packed with powerful antioxidants!
3 beetroots
2 sweet potatoes
1 tbsp oil, for cooking (P)

1 tomato
1/4 bunch spring onions *
1/2 packet dill *
2 tsp honey (P)
1/2 cup mayonnaise or yoghurt (P)
1 tbsp apple cider vinegar (P)

1/2 baby wombok cabbage *
1/2 tbsp oil, for cooking (P)
1 tsp fennel seeds (P)
1 tbsp apple cider vinegar (P)

1 wholemeal rye bread loaf

2 packets pastrami
1/2 bunch watercress *

salt and pepper, for seasoning (P)

*ingredient is also used in another dish