Recipes and Cooking Pickled Beet Sandwiches Be the first to rate & review! Transform this salad bar staple into our crunchy take on a BLT. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Servings: 4 Yield: 4 sandwiches Jump to Nutrition Facts Ingredients 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) 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. *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. Rate it Print Nutrition Facts (per serving) 371 Calories 19g Fat 40g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.