Reuben Pickle Toasties

Reuben Pickle Toasties

By The Weekly  ,

November 8, 2016

0 0 5 0

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.

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: 4 Servings

Ingredients

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

Directions

1Preheat sandwich press.

2Butter all bread slices and sprinkle with parmesan. Place half slices on sandwich press, buttered-side- down.

3Layer with corned beef, sauerkraut and cheddar. Spread unbuttered side of remaining bread slices with mustard. Sandwich together, buttered-side-up and close sandwich press.

4Cook 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

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