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Brisket and vege open sandwich
Mains
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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

  • 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)

    • Kilojoules 2250kJ

    • Calories 537cal

    • Protein 38g

    • Total fat 16g

    • –Saturated fat 4g

    • Carbohydrates 55g

    • –Sugars 21g

    • Dietary fibre 12g

    • Sodium 760mg

    • Calcium 100mg

    • Iron 4mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Niki Bezzant - Editor-at-large
    Photographer: HFG staff
    First published: Jul 2019

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