Corned Beef and Piccalilli Sandwich

Corned beef became popular during and after World War II as rationing limited the availability of fresh meat.

Serves 4

Prep time – 10 minutes

Cooking time – 5 minutes

INGREDIENTS 

• 8 slices wholemeal bread
• 120 gm Hellman’s mayonnaise 
• 160 gm corned beef – sliced
• 120 gm mustard piccalilli
• 80 gm mixed leaf – washed
• Sea salt and freshly ground black pepper

Method:

• Layout wholemeal bread in a rectangle of 8 slices on a chopping board (2 rows of 4).
• Spread the mayonnaise over bottom slices of bread.
• Lightly season with salt and black pepper.
• Lay 40 gm sliced corned beef on to the mayonnaise slice of wholemeal bread
• Top with corned beef and 20 gm of mixed salad leaf.
• Spread 30 gm of the mustard piccalilli to other slices of bread and ensure you cover to the covers.
• Sandwich the two slices of bread together and push together carefully.
• Store wrapped in clingfilm and refrigerated or use at once

To Serve 

• Cut in half diagonally

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