Description
A quick and delicious Reuben open top sandwich featuring rye bread topped with succulent salt beef, tangy gherkins, and melted Swiss cheese, finished under the grill and served with a flavorful mayonnaise-based dressing.
Ingredients
Scale
Bread and Meat
- 2 rye bread slices
- 50g salt beef or corned beef, sliced to desired thickness
Vegetables and Cheese
- 2 large gherkins, sliced lengthways, 5mm thick
- 2 slices Swiss cheese, such as Emmenthal
Butter
- 10g butter
Dressing
- 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish sauce
Instructions
- Make the dressing: In a small bowl, mix together the mayonnaise, ketchup, and horseradish sauce until smooth and well combined. Set the dressing aside for serving.
- Prepare rye bread: Lay out the rye bread slices on a clean surface. Evenly divide the salt beef between the two slices, layering it evenly. Top each with the sliced gherkins arranged lengthways followed by a slice of Swiss cheese on each piece.
- Grill: Heat an ovenproof, non-stick frying pan over medium heat and add the butter. Once the butter begins to foam, place the prepared bread slices in the pan and cook for 1 minute to start melting the butter into the bread. Then, transfer the entire pan directly under a preheated grill and cook for approximately 4 minutes, or until the base of the bread is crisp and the Swiss cheese is bubbling and melted.
- Serve: Remove the sandwiches from the grill carefully and serve immediately with a spoonful of the prepared dressing on the side for dipping or spreading.
Notes
- Use thick rye bread slices for best texture and flavor.
- Adjust the amount of horseradish sauce in the dressing based on your heat preference.
- If you don’t have an ovenproof frying pan, transfer bread to a baking tray before grilling.
- Ensure the grill is hot to achieve a crispy base and melted cheese quickly without drying out the meat.
- This recipe serves 2 and can be easily doubled for more servings.
