The better BLAT sandwich
A take on the classic, but with a roast beef twist
Serves
4
Prep Time
15 mins
Cook Time
0 mins
Think bacon is the only way to make a BLAT? Think again. This better BLAT sandwich swaps the usual rashers for tender, thinly sliced roast beef in a healthier, more delicious trade. Packed with iron and protein rich roast beef, creamy avocado, crisp cos lettuce, and ripe tomato, this sandwich is a fresh take on a classic Kiwi lunch. The secret weapon? A tangy mustard mayo that ties all those flavours together beautifully. Don’t skip the step of toasting your bread, it adds crunch and keeps things neat, even with all that juicy goodness inside.
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ShareIngredients
2 Tbsp mustardi
1 Tbsp mayonnaise
8 slices wholegrain or seeded sandwich bread
400g leftover roast beef
thinly sliced2 avocados
peeled and sliced2 tomatoes
sliced1 cos lettuce
leaves separated1 small red onion
thinly sliced
Method
Mix the mustard and mayonnaise together in a small bowl, put aside.
Lightly toast the bread until golden brown.
Spread the mustard mayo generously on one side of each slice of bread.
On four slices, lay the cos lettuce leaves, followed by the roast beef, tomato, avocado and red onion.
Top with the remaining bread slices and lightly press down.
Cut on the diagonal because triangle sandwiches are the best, and serve straight away.
Why wholegrain bread?
We're using wholegrain bread to provide an extra boost of fibre, supporting healthy digestion and helping you stay fuller for longer.
Pro tips:
- Add a handful of spinach leaves or rocket to give it an extra boost of green goodness.
- Lightly toasting the bread gives the sandwich structure and prevents it from getting soggy.
Nutrition Information per Serving (426g)
This nutrition analysis is based off 4 serves
