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.
Yield
4 Servings
Prep Time
15mins
Cook Time
5mins
Difficulty Level
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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.

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
01.

Preheat sandwich press.

02.

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

03.

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.

04.

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

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