Description
A delicious twist on the classic Reuben sandwich, this open-top version features layers of savory salt beef, tangy gherkins, and melted Swiss cheese on crispy rye bread, all topped with a zesty dressing.
Ingredients
Scale
- 2 rye bread slices
- 50g salt beef or corned beef, sliced to desired thickness
- 2 large gherkins, sliced lengthways, 5mm thick
- 2 slices Swiss cheese, such as Emmenthal
- 10g butter
For the dressing:
- 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish sauce
Instructions
- Make the dressing: Mix all dressing ingredients together and set aside.
- Prepare rye bread: Divide salt beef between the two rye bread slices. Layer with sliced gherkins and cheese.
- Grill: Heat an ovenproof, non-stick frying pan over medium heat. Add butter. When the butter begins to foam, add bread slices and cook for 1 minute. Put the pan straight under the grill for 4 minutes, or until the base is crisp and the cheese is bubbling.
- Serve: Serve with a spoonful of the dressing on the side.
Notes
- For extra flavor, consider adding sauerkraut or other toppings of your choice.
- Adjust the thickness of the beef slices to your preference for a more hearty bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg