Reuben sarmie

We’ve given this classic American sandwich the Fresh Living treatment.

Under 30 minutes

Serves 4  

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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 
  • 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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