MINI CHEESE­BURGER SUBS

Super Food Ideas - - THIS MONTH LUNCHBOX -

MAKES 6 PREP 15 MIN­UTES COOK 10 MIN­UTES

6 multi­grain bake-at-home din­ner rolls 250g lean beef mince 1 tea­spoon dried oregano 2 ta­ble­spoons no-added salt or sugar tomato sauce 2 tea­spoons ex­tra vir­gin olive oil ¼ cup grated light tasty cheese 3 green oak leaf let­tuce leaves, torn 1 roma tomato, thinly sliced length­ways 3 canned baby beet­root, sliced 4 sand­wich pick­les, cut into thin match­sticks 1½ ta­ble­spoons Amer­i­can mus­tard

1 Bake rolls fol­low­ing packet direc­tions. Cool. Halve length­ways.

2 Mean­while, com­bine mince, oregano and 2 tea­spoons tomato sauce in a small bowl. Sea­son. Us­ing hands, shape mince mix­ture into 6 roll-sized oval pat­ties. 3 Heat oil in a medium fry­ing pan over medium-high heat. Cook pat­ties, turn­ing, for 5 to 6 min­utes or un­til just cooked through. Top each with a sprin­kling of cheese. Cover and cook for 1 minute or un­til cheese melts. Cool com­pletely. 4 Top roll bases with let­tuce, tomato, beet­root, pat­ties and pick­les. Driz­zle over mus­tard and re­main­ing tomato sauce. Sand­wich with roll tops. Serve. Wrap subs tightly in bak­ing pa­per. Store in a lunch­box or an in­su­lated bag. Re­frig­er­ate. Trans­port with an ice brick. NU­TRI­TION: (per sub) 1029kj; 5.7g fat; 1.7g sat fat; 16.1g pro­tein; 30.2g carbs; 3.7g fi­bre; 34mg chol; 615mg sodium.

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