INGREDIENTS

300 grams NAVARRO® Grated Cheddar Cheese 

300 grams NAVARRO® Sliced Cheddar Cheese

1 full loaf of traditional bread 

500 grams fine-sliced roastbeef 

500 grams sliced pastrami 

300 grams black forest ham

3 pieces of fine-sliced red apples 

Balsamic vinegar to taste

500 grams of white onion in very thin julienne

50 grams of muscovado 

3 pieces of peeled and superfine-sliced beet

PREPARATION

BEET CHIPS

1. Preheat toaster oven to 200° C.

2. Add olive oil in spray or with a brush to a tray.

3. Place a beet bed without piling them up and add another layer of olive oil. 

4. Bake for 10 minutes, remove, turn and bake for another 5 minutes. Repeat with all the chips. 

CARAMELIZED ONIONS

5.Fry the onion to sauté in a frying pan.

6. Add the muscovado, stir until well mixed with a wooden spoon, cook until the sugar is melted and the onion caramelizes. Set aside. 

TO SERVE

7. Cut 8 2cm-thick slices of bread, soak in the balsamic vinegar and brown on the grill or in a pan until crispy. 

8. Place on 4 slices of bread, 10 slices of NAVARRO® Manchego cheese, on top of a generous amount of Roastbeef and pastrami, followed by apple slices, black jungle ham and 75g of NAVARRO® Grated Cheddar Cheese.

9. Put in the oven or frying pan for 5 minutes or until melting the cheeses, add the caramelized onion and the top of the bread. Cut into 2 parts and serve, garnished by a good cold ale or lager beer and the beet chips.