Brisket and vege open sandwich
Quick and easy brisket and vege sandwich. The perfect work lunch with a gluten free option.
Serves: 1
Time to make: 5 mins
Ingredients
- 2 slices high-fibre or grainy bread, toasted
- 3 tablespoons hummus
- 80g cooked beef brisket or other roasted meat
- 1 teaspoon Dijon mustard
- 1 carrot, grated
- 1 tomato, cut in chunks
- 2 pickled cornichons, sliced
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Instructions
1 Toast bread. Spread with hummus, then layer on meat, mustard, carrot, tomato and cornichons. Season with black pepper.
Variations
Make it gluten free: Use gluten-free bread and check hummus, mustard and pickles are gluten free
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 537 cal
-
Kilojoules 2250 kJ
-
Protein 38 g
-
Total fat 16 g
-
Saturated fat 4 g
-
Carbohydrates 55 g
-
Sugar 21 g
-
Dietary fibre 12 g
-
Sodium 760 mg
-
Calcium 100 mg
-
Iron 4 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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