Imagine a sandwich that packs a colorful punch of flavor in every bite. With the earthiness of beets, the creamy texture of avocado and cream cheese, and the peppery kick from arugula, this sandwich on rye bread is not only a visual treat but also a tantalizing experience for the taste buds. Plus it’s no fuss (and no cooking!) making it an awesome meal option when you’re in a hurry.

Prep Time: 12 minutes
Total Time: 12 minutes
Yield: 2 sandwiches 1x

Ingredients

Units Scale

4 slices of rye bread
1 can of beets, drained and sliced
1 ripe avocado, sliced
4 tbsp cream cheese, softened
1 cup fresh arugula
Salt and pepper, to taste
Optional: a drizzle of balsamic glaze or reduction for an added tang

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Instructions

Prep Ingredients (5 minutes): Start by draining the canned beets and slicing them. Slice the avocado into thin strips and wash the arugula if it isn’t pre-washed.
Assemble the Sandwich (5 minutes): Lay out the slices of rye bread. Spread a generous tablespoon of softened cream cheese on each slice. On two slices, layer the beet slices followed by avocado slices. Sprinkle a bit of salt and pepper over the avocado for added flavor. Add a handful of arugula on top. If using, drizzle a bit of balsamic glaze over the arugula.
Finish and Serve (2 minutes): Place the other slice of rye bread, cream cheese side down, on top. Press gently to set. Slice in half and serve immediately.

Notes

The key to this sandwich is the contrast in textures and flavors. The sweetness of the beets pairs well with the creaminess of the avocado and cream cheese, while the arugula adds a peppery kick. The rye bread offers a dense, hearty backdrop to the fillings. This sandwich is best enjoyed fresh, but if you’re preparing it for later, a light squeeze of lemon juice on the avocado will prevent it from browning.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 sandwich
Calories: 370
Sugar: 7g
Sodium: 650mg
Fat: 18g
Carbohydrates: 45g
Fiber: 10g
Protein: 9g
Cholesterol: 30mg

Pair this with...

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

Watermelon and Feta Salad

First, cube up some chilled watermelon, getting rid of any seeds. Scatter a good handful of fresh blueberries over it. Now, for the contrast: crumble or cube some tangy feta cheese over the sweet fruits. The creamy, salty bite of the cheese complements the sweetness perfectly. If you're in the mood for a dash of zest, drizzle a light lemon or lime dressing over the top. Maybe even sprinkle on some chopped fresh mint or basil. Mix it gently, and voila!

Classic Deviled Eggs

Begin with a batch of hard-boiled eggs. Once they're cooled, peel them and slice in half lengthwise, gently removing the yolks and placing them in a separate bowl. To these yolks, add a dollop of mayonnaise, a squirt of mustard, and a splash of vinegar or lemon juice. Mix until you achieve a smooth and creamy consistency. Season with salt and pepper to taste. Now, pipe or spoon this rich filling back into the hollowed egg whites. To elevate them to true 'deviled' status, give each one a sprinkle of paprika on top. It adds a pop of color and a subtle smoky flavor.