Pickled Beet Sandwiches

Transform this salad bar staple into our crunchy take on a BLT.

Pickled Beet Sandwiches
Photo: Andy Lyons
Total Time:
20 mins
4 sandwiches


  • 3 ounce thinly sliced prosciutto

  • ¼ cup mayonnaise

  • 8 slices hearty wheat bread, toasted

  • 1 16 ounce jar pickled beets, drained and sliced*

  • 2 cup watercress

  • 1 ½ cup potato chips, coarsely crushed (1/2 cup)


  1. In a very large skillet crisp prosciutto over medium heat, turning occasionally; drain. Spread mayonnaise over 4 slices of the toasted bread. Top mayonnaise-coated bread with remaining ingredients, finishing each with another bread slice.

*For Fresh Pickled Beets:

Omit the jar of pickled beets. Preheat oven to 350°F. Scrub 8 to 12 ounces of small beets and place in a 2-quart rectangular baking dish. Drizzle with a little olive oil, then sprinkle lightly with salt and pepper. Add 1 to 2 tablespoons water to the dish. Cover; bake for 1 hour or until tender. Cool, peel, and slice. Place in a nonreactive bowl. In a small saucepan heat together 1/2 cup cider vinegar, 1/4 cup water, 1 tablespoon sugar, 2 whole cloves, 1 whole allspice, and 1 1/2 teaspoons salt. Heat and stir over medium heat until sugar and salt dissolve. Pour over beets; cover and chill overnight or up to 1 week.

Nutrition Facts (per serving)

371 Calories
19g Fat
40g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 371
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 877mg 38%
Total Carbohydrate 40g 15%
Total Sugars 11g
Protein 12g
Vitamin C 11mg 55%
Calcium 94mg 7%
Iron 2.4mg 13%
Potassium 363mg 8%
Folate, total 60mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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