A close-up image of a Hovis® White Sourdough sandwich with roast beef, cheese, spinach and pickles spilling out.

Salt Beef Sandwich

Melted Emmental, tender salt beef and tangy gherkins layered between golden-griddled slices of Hovis® White Sourdough. Finished with a drizzle of American mustard and fresh, peppery watercress, a deli-style classic with a warm, homemade touch.

Hovis White Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark red with gold detailing

Made with Hovis® White Sourdough

Preparation time: 5 mins

Cook time: 5 mins

Serves 2

Ingredients

4 slices Hovis White Sourdough
4 slices emmental cheese
4 slices salt beef
2 pickled gherkins (sliced lengthways)
4 tsp American mustard
½ lemon (juice only)
1 tbsp extra virgin olive oil
A large handful watercress (washed and woody stalks removed)

Tip

For the ultimate melt, cover the sandwich with a lid or foil for a minute while it’s on the griddle, the trapped heat will help the cheese go perfectly gooey without over-toasting the bread.

Method

Preheat a griddle pan over a high heat. When hot lay 2 slices of Hovis White Sourdoughin the pan and grill for 30 secs-1 min on each side. Remove from the heat and lay 2 slices of emmental on a piece of toast, sandwiching with the other to melt the cheese slightly for a minute.

A close of shot of two slices of white sourdough grilling on a a pan

Open up the sandwich, lay 2 salt beef slices on top along with 1 sliced gherkin.Drizzle over half the American mustard.

One slice of white sourdough is layered with beef strips, sliced gherkin pieces and a drizzle of mustard

Dress the watercress in a squeeze of lemon juice and olive oil. Add half the dressed watercress and sandwich the other slice of griddled toast on top.