Salad Sandwich with Mushroom Pate, Braised Beets and Cavolo Nero

Name: Salad Sandwich with Mushroom Pate, Braised Beets and Cavolo Nero
Yield: 10
Ingredients: 700.0g Baby beetroot, peeled; 3.0x Bay leaves; 60.0g Butter; 600.0g Mushrooms, finely chopped; 3.0x Garlic cloves, crushed; 350.0g Cream cheese; 150.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 10.0x Ciabatta rolls; 250.0g Calverlo nero leaves; 250.0g Manchego cheese, sliced; 100.0g Snow pea sprouts or micro herbs, to garnish; 150.0ml KNORR Italian Glaze with Balsamic 500g

Salad Sandwich with Mushroom Pate, Braised Beets and Cavolo Nero – Recipe

The creamy mushroom pate is best made with a deep-flavoured mushroom, such as portobello or Swiss brown. You can also add fresh herbs with woody, earthy notes to the pate, like sage or rosemary.

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What you need

Baby beetroot, peeled 700.0 g
Bay leaves 3.0 x
Butter 60.0 g
Mushrooms, finely chopped 600.0 g
Garlic cloves, crushed 3.0 x
Cream cheese 350.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 150.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Unilever Food Solutions

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Ciabatta rolls 10.0 x
Calverlo nero leaves 250.0 g
Manchego cheese, sliced 250.0 g
Snow pea sprouts or micro herbs, to garnish 100.0 g
KNORR Italian Glaze with Balsamic 500g 150.0 ml
KNORR Italian Glaze with Balsamic 500g
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Unilever Food Solutions

Bidfood

Trents

Service Foods

Free Sample

Other European

Casual Dining

Vegetables

Local Favourites

Sandwiches & Wraps

Breakfast & Brunch

Main Meals

The creamy mushroom pate is best made with a deep-flavoured mushroom, such as portobello or Swiss brown. You can also add fresh herbs with woody, earthy notes to the pate, like sage or rosemary.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Beetroot
- Place beetroot and bay leaves in a pot of boiling water. Simmer until tender.
- Drain and allow to cool completely, then slice.
Mushroom Pate
- Heat butter in a large pan over medium heat. Add mushrooms and cook for 10 minutes until soft.
- Add garlic and continue cooking for 3–4 minutes. Remove from heat and allow to cool.
- Place mushrooms in a food processor and blend until smooth.
- Add cream cheese and HELLMANN'S Real Mayonnaise. Blend until well combined. Season.
To Assemble & Serve
- Spread mushroom pates inside the ciabatta rolls. Top with cavolo nero, beetroot, manchego, and a drizzle of KNORR Italian Glaze with Balsamic.
- Garnish with snow pea sprouts or micro herbs. Serve