Mogg’s Salt Beef Sandwich

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What more could you ask for in a sandwich than lashings of thick, chunky slices of salt beef, a dash of zingy horseradish mayonnaise and a good helping of tangy pickled cabbage. This sandwich is what we call a show stopper!
  • 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
  • granulated sugar
  • olive oil
  • 1/2 cabbage head
  • 4 tbsp white wine vinegar
  • 1/2 cabbage head
  • 4 tbsp white wine vinegar

Nutritional information

 

Amount per serving

Energy (kcal)

1662kcal

Energy (kJ)

6941kJ

Protein (g)

88.1g

Carbohydrate incl. fibre (g)

277.4g

Carbohydrate excl. fibre (g)

233.5g

Sugar (g)

59.2g

Fibre (g)

43.9g

Fat (g)

24.8g

Saturated fat (g)

8.3g

Unsaturated fat (g)

10.5g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

6.7g

Trans fat (g)

0.2g

Cholesterol (mg)

11mg

Sodium (mg)

3414mg

Salt (g)

8.53g

Vitamin A (IU)

11034IU

Vitamin C (mg)

474.1mg

Calcium (mg)

1565mg

Iron (mg)

21.93mg

Potassium (mg)

2929mg

  • 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.