Reuben Sandwich

Serving: 330 g

Ingredients

• corned beef115 g
• rye bread80 g
• sauerkraut70 g
• swiss cheese50 g
• butter15 g

Recipe steps

1. Squeeze the sauerkraut dry, then warm it through; wet kraut turns the bread to pulp.
2. Make a quick dressing of mayonnaise, ketchup and chopped pickle.
3. Build it in order: bread, dressing, cheese, corned beef, kraut, cheese, bread. Cheese on both sides keeps the fillings from soaking the crumb.
4. Butter the outsides and grill it slowly under weight until the bread is deep brown and the cheese has run.
5. Cut on the diagonal and eat immediately.

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