2 hard crusted rolls of your choice4 thick slices of Havarti or Muenster Cheese1 carrot, raw, shredded1 beet2 oz. Jonathan’s Broccoli Sprouts
Mayo or Ranch Dressing (optional)
This is surely what’s for lunch tomorrow. Wash your beet and put it in boiling water to cover. Cook it for about 20 minutes, checking to make sure it’s nowhere near mushy! (Think “al dente.”) When it’s done, peel and shred it, and put it aside to cool. Slice rolls submarine style, place 2 slices of cheese evenly on each roll. Sprinkle carrot and beet on top of cheese. Top each sandwich with some Broccoli Sprouts. If you’d like, you can spread mayonnaise or ranch dressing on each roll.
Adapted from a Jonathan’s recipe
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This recipe was most recently featured in
Boston Organics Newsletter No. 50 of 2010.