Beef, beetroot and goat's cheese sandwich

If you're fortunate enough to have any leftovers from a delicious roast beef dinner, pairing the cold meat with slices of vinegary beetroot is a good way to avoid feeling like you're eating yesterday's dinner today. Lashings of creamy goat's cheese add bite and peppery rocket rounds out the flavour. This tasty recipe is taken from In Bread:70 Brilliant Sandwich Recipes by Lucy Heaver and Aisling Coughlan.

Ingredients

100 g	Soft goat's cheese (Main)
4 slices	Multigrain bread
240 g	Roast beef, leftover, or from the deli, thinly sliced (Main)
4 slices	Beetroot, pickled
2 handfuls	Rocket

Directions

1. Spread the goat's cheese evenly on the bread.
2. Place the beef on 2 slices and top with the beetroot.
3. Finish with a handful of rocket and the remaining bread.

If you like the look of this recipe, try Lucy and Aisling's

prawn and marie rose sauce sandwich