Canned Corned Beef Sandwich Recipe
Growing up, a corned beef sandwich would have consisted of cheap white bread, a bit of margarine and a whack of tomato ketchup... my grown-up version dumps the margarine for butter and out goes the ketchup to be replaced with the majesty of mustard-rich piccalilli all on a seeded wholegrain bread.
Servings 2 Servings
Calories 838kcal
Ingredients
- 4 Slices Seeded Wholegrain Bread 165-180g total
- 35-40 g Butter 2-3 tablespoon
- 1 Handful Shredded Lettuce
- 340 g Tin Corned Beef 12oz
- 150 g Piccalilli 5oz (Small chunk piccalilli is best for a sandwich)
- 1 Medium Tomato 125g
- 50 g Cucumbers 2oz
Instructions
- Shred the lettuce as finely as you can.
- Cut the tomato into thin slices.
- Thinly slice the cucumber.
- Remove the corned beef from the tin and cut it into 8 evenly sized slices. This should give you four slices (over 2 layers) in your sandwich.
- Generously butter the bread.
- Divide the lettuce among the bottom layers of bread.
- Add a couple of slices of corned beef, followed by half of the piccalilli.
- Top with the sliced tomato and cucumber, and add the top piece of bread. Slice and serve!
Nutrition
Serving: 1 | Calories: 838kcal | Carbohydrates: 58g | Protein: 58g | Fat: 42g | Saturated Fat: 17g | Sodium: 3260mg | Fiber: 12g | Sugar: 25g
