Pickled beet and vegetable club sandwich (Parson's copycat) | Recipe | Bounded by Buns

Ingredients

• 4 medium sized beets
• 1 cup cider vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon dry ground mustard
• 5 black peppercorns
• 2 tablespoons Dijon mustard
• 1/3 cup champagne vinegar
• 1 tablespoon white wine vinegar
• 1 cup olive oil
• salt and pepper to taste
• 5 to 7 slices of cucumber
• 4 to 6 slices of radish
• 1/2 cup arugula or other type of greens
• 1/4 cup of pea shoots
• 3 tablespoons mustard vinagrette (from above)
• 2 slices of pumpernickel bread
• 4 to 6 tablespoons herby cream cheese
• 2 or 3 slices of pickled beets