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Try this fun twist on the classic East Coast Sunday dinner favourite.

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  • 8 slices Ben’s Xtra 100% Whole Wheat Thick Sandwich Bread, toasted

    2 tbsp (30 mL) mayonnaise

    1 tbsp (15 mL) apple cider vinegar

    Pinch each salt and pepper

    3/4 cup (175 mL) shredded carrot

    3/4 cup (175 mL) shredded turnip

    4 tsp (20 mL) Dijon mustard

    2 deli-style pickles, sliced

    3/4 lb (375 g) sliced deli corned beef


Whisk together mayonnaise, vinegar, salt and pepper; toss with carrot and turnip.

Spread one side of bread slices with mustard; top evenly with pickles and corned beef. Divide carrot and turnip mixture evenly among sandwiches and cap with remaining bread slices.

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