Roast Beef & Sweet Potato Sandwich

Roast Beef & Sweet Potato Sandwich

  • Serves 2
  • Difficulty Easy

Try this delicious and healthy Dr Joanna McMillan recipe in your kids lunch box today!

Ingredients

Ingredients

4 slices Bakers Delight Hi-Fibre Lo-GI Loaf
½ tb olive oil mayo
¼ tsp Dijon mustard or horseradish (optional)
4 slices deli roast beef (or leftovers from dinner the night before)
Handful baby spinach
4 thin slices grilled & cooled sweet potato*

Method

    1. Step 1

      Combine the mayo with the mustard or horseradish if using. Spread over all four slices of bread

    2. Step 2

      Layer two slices with the beef, the spinach and the sweet potato. Top with the second slice and cut the sandwiches into halves or quarters. Wrap or place in a reusable sandwich box

      *These can be made in a batch and served hot for dinner one night, then leftovers kept in the fridge for 3-4 days. Scrub the sweet potatoes, leaving the skins on, and slice finely. Drizzle with extra virgin olive oil and season with a pinch of salt and a grind of black pepper. Heat the BBQ or a chargrill pan and cook for 2-3 minutes on each side or until nicely charred and softened.