Reuben sarmie

Ingredients:

• 2 Tbsp (30ml) red wine vinegar 
• 2 tsp (10ml) Dijon mustard 
• Salt and milled pepper 
• 8 slices PnP light rye bread, sliced and buttered 
• 8-12 slices (about 200g) prepared roast beef  
• Pickled beetroots and cooked red onions, thinly sliced  
• 1 block (200g) mature cheddar, grated 
• Micro herbs, for garnishing 
• 4 white cocktail onions, for garnishing 

Method

1. Whisk vinegar and mustard together and season. 
2. Place four slices of bread, butter side down, on a board, then layer beef, beetroot, onion and cheese. 
3. Drizzle dressing over. 
4. Cover with remaining slices of bread and toast in a medium-hot pan or sandwich press until cheese is melted (you may have to use a hot oven for a few minutes to heat through completely). 
5. Secure with a wooden skewer and garnish with micro herbs and a cocktail onion.  
6. Serve immediately.

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