Pickled Beet Sandwiches
Transform this salad bar staple into our crunchy take on a BLT.
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Pickled Beet Sandwiches
Directions
- 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.
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.