Roast Beef And Jicama Sandwich

This delightful sandwich offers a refreshing twist on classic roast beef by incorporating the crisp, apple-like crunch of jicama. The combination of savory sliced beef, sweet mandarin oranges, and spicy roasted red peppers creates a complex flavor profile that is both satisfying and light. The dark pumpernickel bread provides a sturdy base that holds up well to the moist ingredients without becoming soggy. Perfect for a quick lunch or a light dinner, this dish balances textures beautifully with the softness of the beef contrasting against the raw vegetable crunch. It is an excellent choice for those looking to add more vegetables to their meals while still enjoying a hearty, protein-rich bite.

Cooking Method: Roasting

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 39.9

Dietary: Gluten-free

Description

This delightful sandwich offers a refreshing twist on classic roast beef by incorporating the crisp, apple-like crunch of jicama. The combination of savory sliced beef, sweet mandarin oranges, and spicy roasted red peppers creates a complex flavor profile that is both satisfying and light. The dark pumpernickel bread provides a sturdy base that holds up well to the moist ingredients without becoming soggy. Perfect for a quick lunch or a light dinner, this dish balances textures beautifully with the softness of the beef contrasting against the raw vegetable crunch. It is an excellent choice for those looking to add more vegetables to their meals while still enjoying a hearty, protein-rich bite.

Ingredients

2 slices Pumpernickel bread, crusts removed
4 cups canned mandarin orange segments, drained
1/4 jars roasted sweet red peppers (7 oz), drained well
1.5 lbs jicama, peeled and thinly sliced
1 teaspoons crushed red-pepper flakes

Directions

1
Peel and thinly slice the jicama using a mandoline or sharp knife for uniform strips.
2
Cut the pumpernickel bread slices into triangles by slicing diagonally across each slice.
3
Drain the mandarin oranges and red peppers well to prevent the bread from becoming soggy.
4
Place the bread triangles on a serving platter.
5
Top each bread triangle with one slice of rolled roast beef.
6
Layer one-fourth of the sliced jicama over the beef on each sandwich.
7
Add one mandarin orange segment and one slice of curled red pepper to each sandwich.
8
Sprinkle lightly with crushed red-pepper flakes if desired for extra heat.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 39.9kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 73.6mg4%
Total Carbohydrate 7.3g3%
Dietary Fiber 0.4g2%
Sugars 0.8g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Jicama has a mild, slightly sweet flavor and a crisp texture similar to a raw potato or apple. It does not require cooking and adds a refreshing crunch to the sandwich.

Ensure the canned ingredients, especially the red peppers and oranges, are well-drained. Excess moisture can make the pumpernickel bread soggy and difficult to eat.

For a spicier kick, increase the amount of crushed red-pepper flakes or add a dash of hot sauce.

This sandwich is best served immediately after assembly to maintain the crispness of the jicama and the texture of the bread.

If jicama is unavailable, you can substitute with thinly sliced radishes or cucumber slices for a similar crunchy effect, though the flavor will differ.

Keywords: roast beef, jicama, sandwich, pumpernickel, mandarin oranges, red peppers, crunchy, lunch, quick meal, vegetable, protein, layered, fresh, easy, snack

Read it online: https://www.chefs-mate.com/recipe/roast-beef-and-jicama-sandwich-country-cooking/

Roast Beef And Jicama Sandwich – Country Cooking

Nutrition Facts