MINI CHEESEBURGER SUBS
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.