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Ingredients
Method
- 8 slices rye bread
- 400g sliced corned beef (silverside)
- 200g Swiss cheese, sliced
- 150g sauerkraut, drained
- Quarter of a red cabbage, finely shredded
- 2 tbsp apple cider vinegar
- 100g mayonnaise
- 2 tbsp tomato sauce
- 1 tbsp finely chopped gherkins
- 60g butter, softened
- Toss the shredded cabbage with the vinegar and a pinch of salt and leave it for 15 minutes. Stir the mayonnaise, tomato sauce and gherkins together for the dressing.
- Butter one side of each bread slice. On the unbuttered side of four slices, layer cheese, corned beef, sauerkraut, a spoonful of dressing and a handful of the pickled cabbage, then top with the remaining bread, buttered side out.
- Cook in a frying pan over medium heat for 4 minutes each side, pressing down with a spatula, until the bread is deep golden and the cheese has melted through. Cut in half on the diagonal and serve with the leftover slaw.
25 mins
4 serving
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