sandwiches

Beet Reuben Sandwich


 PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES

PREP TIME: 20 MINUTES | COOK TIME: 8 TO 16 MINUTES


Recipe courtesy of Delish Knowledge 

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets, drained
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped dill pickle
  • 3 tablespoons ketchup
  • 1/2 teaspoon hot sauce (such as tobacco)
  • 8 slices rye bread
  • 8 slices thinly sliced Swiss cheese
  • 1 cup sauerkraut, drained well
  • 2 tablespoons unsalted butter

 

DIRECTIONS

Makes 4 servings.

  1. Drain beets; discard liquid. Pat dry; set aside.
  2. In small bowl, stir together mayonnaise, pickle, ketchup and hot sauce.
  3. Assemble the sandwiches: spread one side of bread slice with mayonnaise mixture. Top with one slice cheese, 5 to 7 beet slices, 1/4 cup sauerkraut and another cheese slice. Top with another slice of bread spread with mayonnaise mixture. Repeat with remaining ingredients to make three additional sandwiches.
  4. Heat 1 tablespoon butter in large nonstick skillet over medium heat. Add one or two sandwiches. Cook until crispy, golden brown, and the cheese has melted, about 2 minutes. Flip the sandwich and cook another 2 minutes. Repeat with the remaining sandwiches, adding more butter as needed. Cut in half; serve warm.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 510 calories; 16g protein; 48g carbohydrate; 29g fat; 940mg sodium; 55mg cholesterol; 5g fiber; 2.11mg iron; 0.31mg thiamin; 574.46IU vitamin A; 3.72mg vitamin C. 


Beet & Spinach Wrap


 PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS

PREP TIME: 10 MINUTES | CHILL TIME: UP TO 4 HOURS


INGREDIENTS

  • 1 single serve cup Aunt Nellie's Diced Pickled Beets
  • 2 tablespoons prepared hummus (any flavor)
  • 1 multigrain or whole wheat tortilla wrap (about 7 inches diameter)
  • 1/2 cup lightly packed baby spinach, long stems removed
  • 2 thin slices smoked turkey breast (See Note)
  • Chopped chives

DIRECTIONS

Makes 1 serving. 

  • Drain beet cup. Discard liquid. Pat beets dry.
  • Spread hummus evenly over one side of tortilla. Top with even layer of spinach, then beets. Top with turkey slices and sprinkle with chives. Roll up. Serve immediately or wrap securely in plastic wrap and refrigerate up to 4 hours.

Note: Other favorite sandwich meats such as plain turkey breast, ham or roast beef can be substituted for smoked turkey.


NUTRITION INFORMATION

Nutrition information per serving: 230 calories; 10g protein; 34g carbohydrate; 6g fat; 720mg sodium; 10mg cholesterol; 6g fiber; 2.80mg iron; 0.06mg thiamin; 1891.73IU vitamin A; 46.43mg vitamin C.


Smoked Salmon & Beet Wraps

Smoked Salmon & Beet Wraps


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2 tablespoons finely chopped red onion
  • 1 to 2 tablespoons capers
  • 1 to 2 teaspoons lemon zest
  • 1/2 cup spreadable chive cream cheese
  • 2 large soft flour tortillas (10- to 12-inch diameter)
  • 8 slices smoked salmon
  • 1/2 cup baby spinach leaves

DIRECTIONS

Makes 4 servings.

  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
  2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
  3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 290 calories; 10g protein; 32g carbohydrate; 14g fat; 720mg sodium; 35mg cholesterol; 1g fiber; 1.56mg iron; 0.19mg thiamin; 758.30IU vitamin A; 2.02mg vitamin C.


Picnic Sandwiches with Beet-Mango Slaw

Picnic Sandwiches with Beet-Mango Slaw


 PREP TIME: 20 MINUTES

PREP TIME: 20 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1-1/2 cups cabbage slaw mix
  • 3/4 cup cubed mango (about 1/4-inch cubes)
  • 1/4 cup sliced green onion
  • 2 to 3 tablespoons prepared vinaigrette
  • Baguette or other loaf, plain or multigrain (about 21” x 3”)
  • 1 package (4 ounces) creamy goat cheese or other spreadable cheese
  • 1/2 pound thinly sliced deli roast beef or turkey

DIRECTIONS

Makes 6 servings.

  1. Drain beets well; discard liquid or save for another use. Coarsely chop beets; reserve 1/2 cup for Pink Lemonade (see recipe below).
  2. In large bowl, toss together slaw mix, mango and onion. Add vinaigrette; toss to coat well.
  3. Cut baguette lengthwise in half. Remove insides leaving 1/2-inch shell on top and bottom. Spread bottom half with goat cheese.
  4. Toss beets with slaw mixture; spoon half over goat cheese. Arrange beef over slaw; spoon remaining slaw over beef. Close sandwich and press firmly. Wrap tightly with aluminum foil; refrigerate up to 4 hours before serving.
  5. To serve, cut baguette into 6 pieces.

Pink Lemonade

 

INGREDIENTS

  • 1/2 cup reserved chopped beets
  • 1 (12 ounce) can lemonade concentrate, thawed
  • 4 cans water
  • Ice
  • Lemon slices, for garnish

DIRECTIONS

Makes approx. 2 quarts.

  1. Place chopped beets in food processor or blender container; process to puree. Add lemonade concentrate; process to combine.
  2. Pour into pitcher. Add water; stir. Serve over ice with lemon slice garnish.

NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 400 calories; 24g protein; 57g carbohydrate; 9g fat; 730mg sodium; 40mg cholesterol; 3g fiber; 4mg iron; 0.40mg thiamin; 645IU vitamin A; 13mg vitamin C.


Turkey, Beet Relish & Hummus Sandwich

Turkey, Beet Relish & Hummus Sandwich


 PREP TIME: 30 MINUTES   |   CHILLING TIME: UP TO 24 HOURS

PREP TIME: 30 MINUTES   |   CHILLING TIME: UP TO 24 HOURS


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets
  • 1 small yellow, red or green bell pepper, chopped
  • 1/2 cup thinly sliced celery
  • 1 large clove garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup thinly sliced fresh basil
  • 1 loaf (1 pound) French bread or other shape such as ciabatta
  • 1 cup prepared hummus with kalamata olives (See Note)
  • 2 cups baby spinach leaves
  • 1/2 pound sliced provolone cheese
  • 1/2 pound thinly sliced turkey breast, ham or roast beef

DIRECTIONS

Makes 6 to 8 servings.

  1. To prepare relish, drain beets; reserve 2 tablespoons beet liquid. Coarsely chop beets. Combine beets, bell pepper, celery and garlic. Stir together beet liquid and olive oil. Toss with relish ingredients. Add basil.
  2. Cut bread lengthwise in half. Hollow out halves, leaving a 1-inch thick shell. Spread hummus inside shell on each half. Arrange spinach leaves over bottom half, pressing into place. Top with cheese, beet relish and turkey. Close sandwich. Wrap tightly in aluminum foil. Sandwich can be refrigerated up to 24 hours before serving. To serve, cut sandwich into 6 pieces.


Note: Substitute plain or other flavored hummus, herbed or plain goat cheese, or spreadable herb-garlic cheese.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 580 calories; 32g protein; 59g carbohydrate; 22g fat; 1050mg sodium; 60mg cholesterol; 5g dietary fiber; 4mg iron; 0.36mg thiamin; 1511IU vitamin A; 5mg vitamin C.


Picnic-wiches with Greek Artichoke Beet Salad

Picnic-wiches with Greek Artichoke Beet Salad


 PREP TIME: 30 MINUTES   |    CHILL TIME: UP TO 4 HOURS

PREP TIME: 30 MINUTES   |    CHILL TIME: UP TO 4 HOURS


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1 jar (about 6 ounces) marinated artichoke hearts
  • 1/2 cup pitted kalamata or ripe olives, sliced
  • 3 tablespoons sliced green onions
  • Freshly ground black pepper to taste
  • 6 romaine lettuce leaves
  • 1 pound thinly sliced deli turkey
  • 6 ciabatta or sandwich rolls, sliced horizontally in half
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pine nuts, toasted

DIRECTIONS

Makes 6 servings.

  1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each.  Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside.
  2. Whisk together reserved beet and artichoke liquids in small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired.   
  3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls.  Wrap tightly; chill up to 4 hours until ready to serve.  Serve with remaining relish. 


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 350 calories; 30g protein; 34g carbohydrate; 10g fat; 680mg sodium; 70 mg cholesterol; 3g fiber; 3mg iron; 0.3mg thiamin; 723IU vitamin A; 14mg vitamin C.


Beef, Beet & Horseradish Wraps

Beef, Beet & Horseradish Wraps


 PREP TIME: 30 MINUTES

PREP TIME: 30 MINUTES


INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1/2 cup shredded carrots
  • 1 tablespoon prepared horseradish
  • 1/2 cup spreadable cheese (such as goat cheese or herb/garlic soft cheese)
  • 2 large soft flour tortillas (about 10- to 12-inch diameter)
  • 10 green onions (green part only)
  • 10 thin slices deli roast beef

DIRECTIONS

Makes 4 servings.

  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
  2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange 5 green onions (do not chop) on each; press lightly into cheese. Place 5 slices beef on each tortilla covering green onions, then sprinkle beet mixture evenly over beef.
  3. Roll up in parallel direction of the green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.


NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 300 calories; 17g protein; 34g carbohydrate; 10g fat; 520mg sodium; 35mg cholesterol; 2g fiber; 3.18mg iron; 0.26mg thiamin; 2963.87IU vitamin A; 8.79mg vitamin C.