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Photo of Pastrami, roasted capsicum, eggplant and baby spinach on rye by WW

Pastrami, roasted capsicum, eggplant and baby spinach on rye

8
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Moderate
This isn’t just a sandwich… it’s a concoction of flavours perfect for an enjoyable lunch!

Ingredients

Dark rye bread

4 slice(s), (4x40g)

97% fat-free cottage cheese

65 g

Baby spinach

30 g

Beef pastrami

75 g, sliced

Chargrilled eggplant, marinated in oil

100 g, not in oil

Red capsicum

75 g, (char-grilled), not in oil

Olive oil

2 tsp

Instructions

  1. Toast bread, then spread each slice with 1 tablespoon cottage cheese. Top with spinach, pastrami, eggplant and capsicum. Drizzle with oil and serve.

Notes

TIP: Transport these ingredients in a compartmentalised container and assemble just before serving. This is equally tasty if bread is not toasted.