Pastrami, roasted capsicum, eggplant and baby spinach on rye
8
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
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.
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