Reubens with beef, sauerkraut and emmenthal

Serves: 4

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Total Time: 15

Prep Time: 10

Cook Time: 5

• 4 tablespoon(s) mayonnaise
• 3  spring onions, sliced
• 2  gherkins, chopped
• ¼tsp hot horseradish sauce
• A dash of Worcestershire sauce
• A pinch of caster sugar
• 8 slice(s) rye bread
• 100 gram(s) (3½oz) Emmenthal, sliced
• 300 gram(s) corned or salt beef, sliced
• 200 gram(s) sauerkraut, drained

Method

1. Put the mayonnaise, spring onions, gherkins, horseradish and Worcestershire sauces and sugar in a bowl, mix well and set aside.
2. Preheat the grill and grill the rye bread slices for 1-2 minutes on one side until crisp and golden. Remove from the oven and spread the dressing over the untoasted side of half the slices. Lay the Emmenthal on the rest and grill for 2-3 minutes to melt.
3. Meanwhile, put the corned beef or salt beef, then sauerkraut over the mayonnaise-covered bread slices. Once the cheese has melted, make up the sandwiches and serve.

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