A hearty and wholesome all-day recipe! Melted cheese that coats the corned beef and sauerkraut provides perfect contrast to the well-toasted bread slices.
- 8 thick slices sourdough bread
- 40 g butter, softened, for spreading
- ⅓ cup parmesan, finely grated
- 200 g corned beef, shaved
- ⅓ cup sauerkraut, drained
- 8 slices cheddar cheese
- 2 tbsps seeded mustard
- 1 cup rocket leaves
- Dill pickles, to serve
Preheat sandwich press.
Butter all bread slices and sprinkle with parmesan. Place half slices on sandwich press, buttered-side- down.
Layer with corned beef, sauerkraut and cheddar. Spread unbuttered side of remaining bread slices with mustard. Sandwich together, buttered-side-up and close sandwich press.
Cook 4-5 mins until cheese melts and bread is well toasted. Add fresh rocket to each sandwich. Serve with pickles.
TIP: If you don’t have a sandwich press, pan-fry in a large non-sticky frying pan, about 3 mins on each side.
Photo: Rob Shaw/Bauer