Mogg’s Salt Beef Sandwich

Mogg’s Salt Beef Sandwich

PREP TIME

20 mins 

COOKING TIME

60 mins 

SERVES

1  PEOPLE
What more could you ask for in a sandwich than lashings of thick, chunky slices of salt beef, a dash of zingy horseradish mayonnaise?

INGREDIENTS

  • fresh loaf of bread (we use a half rye with a subtle amount of cumin seeds.)
  • 150 g of Mogg's salt beef slices (or your favourite cute of salt beef)
  • 3 tbsp Hellmann's Real Mayonnaise
  • fresh horseradish root
  • salt
  • pepper
  • carrots
  • butter
  • teaspoon granulated sugar
  • olive oil
  • 1/2 cabbage head
  • 4 tbsp white wine vinegar
  • 1/2 cabbage head
  • 4 tbsp white wine vinegar

  1. Amount per Serving
Title Amount per Serving
Energy 1803.63 kcal
Protein 87.4 g
Sugar 69.4 g
Fibre 44.03 g
Fat 36.3 g
Saturated fat 9.23 g

METHOD

  1. Horseradish Mayonnaise: Add the Hellmann’s mayonnaise to a small mixing bowl and add a generous amount of fresh and finely grated horseradish root. Mix well. Add salt and pepper to taste. It should have a good hot kick to it.

  2. Carrot Puree: Sous vide the carrots with a generous chunk of butter on 85 degrees for 1 hour, the carrots need to be very soft. Remove from the bag and blend all of the ingredients (sugar, olive oil and salt) together until you have a smooth thick puree.

  3. Pickled cabbage: Shred the cabbage, not too thin. In a mixing bowl add 4 tablespoon of the vinegar and a couple of generous pinches of salt and then mix with your hands, work it reasonably hard, you want the water from the cabbage to mix with the vinegar and salt. Add freshly cracked pepper to taste.

  4. Slice a couple of thick pieces of fresh bread.

  5. On the first piece add a generous amount of the horseradish mayonnaise followed by thick chunky pieces of warm salt beef and a handful of pickled cabbage.

  6. Smother the second piece of bread with carrot puree and place on top of the salt beef.

  7. Slice into two and enjoy.