Name: Reuben melts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 400 gram corned beef, sliced; 8 slices rye bread; 1/2 cup drained sauerkraut; 8 slices swiss cheese; butter, for spreading; pickles, to serve; Russian dressing; 1/2 cup mayonnaise; 2 tablespoon hot chilli sauce; 1 eschalot, finely chopped; 2 teaspoon horseradish cream; 1 teaspoon worcestershire sauce

Ingredients

400 gram corned beef, sliced

8 slices rye bread

1/2 cup drained sauerkraut

8 slices swiss cheese

butter, for spreading

pickles, to serve

Russian dressing

1/2 cup mayonnaise

2 tablespoon hot chilli sauce

1 eschalot, finely chopped

2 teaspoon horseradish cream

1 teaspoon worcestershire sauce

Method

1.Pile corned beef onto 4 bread slices.Top with sauerkraut and cheese. Sandwich together with remaining bread. Wrap sandwich in plastic wrap and set aside.

2.To make Russian dressing: In a small bowl, stir all ingredients together. Pack a small amount of dressing into separate container to store.

3.When ready to serve, preheat sandwich press or jaffle maker. Open sandwich and drizzle with dressing. Close and butter outsides.

4.Toast sandwich 2-3 minutes until cheese melts and bread is golden and toasted. Serve with pickles.

Women's Weekly Food