Preparation time:
20 mins
Cooking time:
10 mins
Serves:
1
Ruben Sandwich
By Silvia Hart
Ingredients
  • 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
Method:

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.