Name: Open reuben sandwich
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 beetroot (beet) (100g), peeled, cut into matchsticks; 1 carrot (70g), cut into matchsticks; 3/4 cup (60g) finely shredded cabbage; 1 tablespoon low-fat plain yoghurt; 2 teaspoon dijon mustard; 2 thick slices rye bread (100g), toasted; 4 slice pastrami (80g); 1 pickled cucumber (60g), sliced thinly lengthways; 1 tablespoon dill sprigs

Open reuben sandwich

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

Serves 2

Cook

15M

Ingredients

1 beetroot (beet) (100g), peeled, cut into matchsticks

1 carrot (70g), cut into matchsticks

3/4 cup (60g) finely shredded cabbage

1 tablespoon low-fat plain yoghurt

2 teaspoon dijon mustard

2 thick slices rye bread (100g), toasted

4 slice pastrami (80g)

1 pickled cucumber (60g), sliced thinly lengthways

1 tablespoon dill sprigs

Method

1.Combine beetroot, carrot and cabbage in a large bowl. Add yoghurt and mustard; toss gently to combine. Season to taste.

2.Top bread with pastrami, beetroot mixture and pickled cucumber; sprinkle with dill.

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