Beef Terrine & Cheese Salad Sandwich with Kewpie Separated French Dressing

This vibrant sandwich layers Aohata's spreadable beef terrine and creamy mozzarella cheese on toasted bread. Served with a crisp salad dressed in Kewpie Separated French Dressing, it’s a satisfying combo perfect for a light lunch or casual gathering.

Ingredients (Serves 2)

• 2 slices British-style bread (8‑slice loaf)
• ½ tomato (approx. 83g), sliced into 5 mm rounds
• ¾ cucumber (approx. 74g): two-thirds thinly sliced and salted, remaining julienned
• 2 red leaf lettuce leaves (approx. 40g), torn
• 2 yellow mini tomatoes (approx. 18g), halved
• 20g carrot, peeled and julienned
• Baby leaf mix, as needed
• 50g mozzarella cheese, sliced into 5 mm rounds
• Kewpie mayonnaise, to taste
• Aohata Spreadable Beef Terrine, as needed
• 
  Kewpie Separated French Dressing, to taste
• 200 ml coffee
• Salt, as needed

Instructions

1. Toast the bread slices in a toaster oven until golden.
2. Thinly slice two-thirds of the cucumber, sprinkle with salt, then pat dry. Julienne the rest.
3. Slice tomato and mozzarella into 5 mm rounds.
4. Spread the beef terrine on toasted bread. Layer the cucumber slices and mozzarella and tomato on one slice, top with the second. Cut the sandwich in half.
5. In a bowl, combine cucumber julienne, lettuce, halved mini tomatoes, julienned carrot, and baby leaf mix. Toss with Kewpie Separated French Dressing.
6. Plate the sandwich halves alongside the salad and a cup of coffee.

Prep Time: 15 minutes

Calories: 269 kcal per serving

Sodium: 1.6 g per serving

Vegetable Intake: 123 g per serving

Tip: Toast bread to your preference. Use enough beet terrine and mayonnaise for richness. Adjust salad dressing to taste.