This sandwich recipe will make you look forward to lunchtime – earthy beetroot is the perfect complement to crumbly, creamy Lancashire cheese, while the sage and honey add an extra dimension of flavour to our beautifully soft gluten free bread.

Serves: 
2

Ingredients: 
  • 4 slices Warburtons Gluten Free Multiseed Farmhouse or 300g Loaf
  • 1 large cooked beetroot (from a vacuum pack)
  • 1 tsp extra virgin olive oil
  • 4 walnut halves, roughly chopped
  • A few sprigs of fresh thyme, leaves only
  • ½ tsp honey
  • A handful of watercress
  • 100g Lancashire cheese, sliced
Method: 
  1. Grate the beetroot into a bowl and stir in the olive oil, walnuts, thyme leaves and honey.
  2. Divide the watercress between two slices of bread then lay on the slices of cheese. Add a generous amount of the beetroot salad then top with the other bread slices.