Name: Reuben sandwich sandwich press
Cook time: 20 min
Total time: 20 min
Ingredients: 8 slice rye bread; 16 slice swiss cheese (250g); 1/2 cup (100g) sauerkraut, firmly packed; 250 gram corned beef, sliced thinly; 2 tablespoon mayonnaise; 1 teaspoon tomato sauce; 2 teaspoon horseradish cream; 1 teaspoon worcestershire sauce

Ingredients

8 slice rye bread

16 slice swiss cheese (250g)

1/2 cup (100g) sauerkraut, firmly packed

250 gram corned beef, sliced thinly

2 tablespoon mayonnaise

1 teaspoon tomato sauce

2 teaspoon horseradish cream

1 teaspoon worcestershire sauce

Method

1.Combine ingredients for russian dressing in small bowl.

2.Preheat sandwich press. Top four slices of bread with half of the cheese, sauerkraut, dressing, beef and remaining cheese. Top with remaining bread.

3.Cook sandwiches in sandwich press about 5 minutes or until browned lightly.

The classic reuben was always assembled then cooked in a frying pan. Making one in your sandwich press not only saves on washing up but keeps it slightly healthier because the bread doesn’t have to be buttered on the outside as for pan-frying. Plus, the cheese melts inside the sandwich without oozing out into the pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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