Beef and asparagus sandwich recipe

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  • Serves 3
  • 10 mins to prepare and 5 mins to cook
  • 196 calories / serving
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Give your boring old sandwich a classic French open sandwich twist with the beef and asparagus open-faced sandwich. A match made in heaven.

Brush the slices of rye bread bloomer with olive oil and grill for 1-2 minutes, each side.

Grill the asparagus tips for 4-5 minutes, turning regularly.

Between the 3 bread slices, divide the British topside of roast beef slices, the asparagus tips, some watercress leaves, crumbled blue cheese, toasted pine nuts and chopped chives.

Drizzle with olive oil and balsamic vinegar.

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  • Ingredients

  • 3 slices rye bread bloomer
  • drizzle of olive oil
  • 125g (4oz) asparagus tips
  • 1 x pack finest* British topside of roast beef slices
  • 25g (1oz) crumbled blue cheese
  • 10g (1/2oz) toasted pine nuts
  • handful watercress
  • handful chives, chopped
  • 1tsp balsamic vinegar
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  • Energy 818kj 196kcal 10%
  • Fat 9.7g 14%
  • Saturates 3.1g 16%
  • Sugars 1.7g 2%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 12.8g Protein 15g Fibre 1.5g

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