BEET AND CHEESE SANDWICH

Ingredients

• 2 slices bread (Sliced thin — a soft white or sandwich loaf works well for beginners)
• 2 tablespoons beets, chopped very fine (Pre-cooked beets work best; chop as finely as possible so they spread evenly without sliding out of the sandwich)
• 1 teaspoon mayonnaise dressing (Used to moisten the chopped beets; standard store-bought mayonnaise is a suitable modern equivalent)
• 1 tablespoon cream cheese (Use at room temperature for easier spreading)

Instructions

1. 1Using a bread knife, slice two pieces of bread as thinly as you can. If your bread is pre-sliced, simply select two thin slices from the loaf. Thin slices are important so the flavours of the filling are not overwhelmed by too much bread.
2. 2Place your pre-cooked beets on a cutting board and chop them as finely as possible — aim for small, uniform pieces so the mixture spreads smoothly. Transfer the chopped beets to a small bowl and add the mayonnaise dressing. Stir well until the beets are evenly coated and the mixture holds together slightly. The mayonnaise binds the beets and adds creaminess.
3. 3Take one slice of bread and spread the beet and mayonnaise mixture evenly across the surface all the way to the edges. Use the back of a spoon or a butter knife to spread it in an even layer so every bite has filling.
4. 4Take the second slice of bread and spread the cream cheese evenly across its surface. If the cream cheese is cold and stiff, let it sit at room temperature for 10 minutes before spreading to make this step easier. Spread it all the way to the edges for even coverage.
5. 5Place the cream cheese slice on top of the beet slice, with the two spread sides facing each other and touching. Press the sandwich firmly together with the palm of your hand so the filling bonds and the sandwich holds its shape. Serve immediately, or wrap tightly and refrigerate until ready to eat.