Recipes - Hand-carved Ham Ciabatta Rolls with Red Cabbage and Beetroot Coleslaw
Hand-carved Ham Ciabatta Rolls with Red Cabbage and Beetroot Coleslaw

These deliciously different sandwiches are ideal for lunches, picnics and packed meals.

Serves iconServes 4

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Ingredients

  • 1/4 small Red Tractor red cabbage, finely shredded
  • 1 Red Tractor uncooked beetroot, peeled and grated
  • 1 small Red Tractor red onion, thinly sliced
  • 2 tbsp light mayonnaise
  • 2 tbsp low fat natural yogurt
  • Salt and freshly ground black pepper
  • 4 ciabatta rolls
  • Red Tractor Country Life English butter, for spreading
  • Few sprigs Red Tractor watercress
  • 4 slices hand-carved roast or boiled ham
1
Put the cabbage, beetroot and red onion into a bowl and add the mayonnaise and yogurt. Season and stir together until thoroughly combined.
2
Split the ciabatta rolls (warm them in a low oven for 5 minutes first, if you like), then spread them with a little butter. Top with watercress and generous spoonfuls of the coleslaw, then finish with the slices of ham. Sandwich together, then serve.
Cook’s tip: Cover and refrigerate any coleslaw that isn’t needed and use within 3 days. If fresh beetroot is out of season, use a large Red Tractor carrot instead. If you like, cook a piece of Red Tractor gammon – it is simply superb for making fabulous sandwiches. Why not serve it hot with Red Tractor new potatoes and carrots with Red Tractor parsley sauce before serving it cold the following day?