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 (makes about 2 quarts.)

  • Place 1/2 cup reserved chopped beets in food processor or blender container; process to puree. Add one 12-ounce can of lemonade concentrate (thawed); process to combine. Pour into pitcher. Add 4 cans water; stir. Serve over ice with lemon slice garnish.


NUTRITION INFORMATION

Per serving (1/6 of recipe): 401 calories; 24 g protein; 57 g carbohydrate; 9 g fat; 727 mg sodium; 39 mg cholesterol; 3 g dietary fiber;  4 mg iron; 0.40 mg thiamin; 645 IU vitamin A; 13 mg vitamin C.