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10 minutes
16 minutes
26 minutes
- olive oil cooking spray
- 8 thick slices wholemeal bread
- 73.13 gm Dijon mustard
- 250g thinly sliced corned beef
- 8 gherkins, thinly sliced lengthways
- Heat up the sandwich press. Drizzle oil over one side of 4 slices of bread, then lay them oil-side down on a surface. Spread half of the mustard over the slices of bread.
- Layer corned beef and tangy gherkins on top. Coat the remaining bread slices with the rest of the zesty mustard and assemble into a sandwich. Give it a quick spray of oil for a golden finish.
- Grill sandwiches in the sandwich press in batches of 2 until they turn golden and crispy, about 6 to 8 minutes. Serve hot.
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