Skip to content

Aussie salad sandwich

Salad sandwich: Australian lunchbox sandwich layered with beetroot, grated carrot, cheese, tomato and lettuce

The salad sandwich is the backbone of the Australian lunchbox and the school tuckshop order: soft bread built up with tinned beetroot, grated carrot, tasty cheese, tomato and crisp lettuce, cut into triangles and wrapped in paper. Beetroot is what makes it unmistakably Aussie. The common mistake is laying wet beetroot and tomato straight on bare bread, so by lunchtime it is pink and soggy. Many Cheddar-style "tasty" cheeses use animal rennet; choose one labelled vegetarian. Chef's tip: butter both slices to the edge and put the cheese and lettuce next to the bread, with the wet fillings sealed in the middle.
Total time
10 min
Difficulty
easy
Serves
2
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves2

Shop this recipe on Amazon

Fresh ingredients (6)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/4 done
  1. Step 1: Lay 4 slices sliced cooked beetroot and 1 tomato on kitchen paper and pat dry on both sides.

  2. Step 2: Spread 4 slices wholemeal sandwich bread with ⅔ oz butter or margarine right to the edges.

  3. Step 3: On two slices, layer 2 ⅛ oz mature Cheddar-style cheese, half the 4 leaves iceberg lettuce, 1 small carrot, 4 slices sliced cooked beetroot and 1 tomato. Season with 1 pinch salt and 1 pinch black pepper.

  4. Step 4: Finish with the remaining lettuce and close with the other bread. Press gently, cut into triangles, wrap firmly and pack with an ice pack. Eat the same day.

Nutrition per serving

Calories
380 kcal
Protein
15 g
Carbs
40 g
Fat
17 g
Fibre
6 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does aussie salad sandwich take?
About 10 minutes in total.
How many people does it serve?
2 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
What can I use instead of iceberg lettuce?
Any crisp salad leaves, same amount.
What can I use instead of carrot?
Parsnip or sweet potato, same weight.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Masala khakhra

Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.

by KrazyBadal 2 views

Okonomiyaki

Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.

by KrazyBadal 1 views

Coastal Mombasa mix

A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.

by KrazyBadal 1 views