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Ruben Sandwich
By Silvia Hart
Ruben Sandwich
In this recipe
You can't stop Julie singing the praises of our RED PEPPER RELISH
The Caramelised Onion that Dean hates to share
Preparation time:
20 mins
Cooking time:
10 mins
  • 2 slices of lightly toasted sourdough rye bread
  • 150g pulled corned beef
  • 50g Beerenberg Caramelised Onions
  • 20g red cabbage sauerkraut
  • 100g Swiss style cheese
  • 50g dill pickles
  • 2 generous dollops of Ruben Sauce (recipe on website)
  • 1 small handful of leafy greens

Place corned beef, Beerenberg Caramelised Onion and Swiss cheese on a slice of bread and grill until golden brown. Slice dill pickles and place on sandwich along with a dollop of Ruben sauce. Add sauerkraut and greens. Top with remaining slice of rye toast and drizzle with olive oil.