Name: Toasted Reuben sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: american
Ingredients: 62.50 ml reduced-fat plain Greek-style yoghurt; 10.40 gm tomato sauce; 9.15 gm worcestershire sauce; 1/2 long red chilli, finely chopped; 250g green cabbage, finely shredded; 8 thick slices rye bread; 36.40 gm olive oil; 2 dill pickles, sliced; 280g shaved silverside (corned beef); 6 slices Swiss cheese; Mixed salad leaves, to serve

Toasted Reuben sandwich

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

New York style Reuben sandwich: Rye bread stuffed with corned beef, Swiss cheese, sauerkraut, and toasted to perfection.

Ingredients:

62.50 ml reduced-fat plain Greek-style yoghurt
10.40 gm tomato sauce
9.15 gm worcestershire sauce
1/2 long red chilli, finely chopped
250g green cabbage, finely shredded
8 thick slices rye bread
36.40 gm olive oil
2 dill pickles, sliced
280g shaved silverside (corned beef)
6 slices Swiss cheese
Mixed salad leaves, to serve

Instructions:

In a large bowl, mix together yoghurt, tomato sauce, Worcestershire sauce, and chili. Add cabbage and toss until well coated. Season with salt and pepper to taste.
Brush one side of each slice of bread with oil, then place them oil-side down on a flat surface. Layer the pickles, silverside, cabbage mixture, and cheese on top of the slices, and finish by sandwiching them with the remaining bread, oil-side up.
Preheat the sandwich press until hot. Place one sandwich in the press, cook for about 4 minutes until the cheese begins to melt. Transfer to a plate and cover to keep warm. Repeat with the rest of the sandwiches. Serve alongside fresh salad leaves.

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