Pickled Beet Sandwiches

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

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  • Makes: 4 servings
  • Makes: 4 sandwiches
  • Total Time: 20 mins

Pickled Beet Sandwiches

Directions

  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.

From the Test Kitchen

*For Fresh Pickled Beets:

Omit the jar of pickled beets. Preheat oven to 350 degrees 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.

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Nutrition Facts (Pickled Beet Sandwiches)

  • Per serving:
  • 371 kcal ,
  • 19 g fat
  • (4 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 21 mg chol. ,
  • 877 mg sodium ,
  • 40 g carb. ,
  • 4 g fiber ,
  • 11 g sugar ,
  • 12 g pro.
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