Toasted Reuben sandwich:- Originating from New York City, this quintessential American dish is rye bread filled with corned beef, Swiss cheese and sauerkraut and toasted until golden.
1/4 cup reduced-fat plain Greek-style yoghurt
2 teaspoons tomato sauce
1 1/2 teaspoons worcestershire sauce
1/2 long red chilli, finely chopped
250g green cabbage, finely shredded
8 thick slices rye bread
2 tablespoons olive oil
2 dill pickles, sliced
280g shaved silverside (corned beef)
6 slices Swiss cheese
Mixed salad leaves, to serve
- Combine yoghurt, tomato sauce, worcestershire sauce and chilli in a large bowl. Add cabbage. Toss to coat. Season with salt and pepper.
- Brush 1 side of each slice of bread with oil. Place 4 slices bread, oil-side down, on a flat surface. Top with pickles, silverside, cabbage mixture and cheese. Sandwich with remaining bread, oil-side up.
- Preheat sandwich press. Place 1 sandwich in press. Cook for 4 minutes or until cheese starts to melt. Transfer to a plate. Cover to keep warm. Repeat with remaining sandwiches. Serve with salad leaves.