Leftover corned beef, sauerkraut and Swiss cheese grilled on rye with a Golden Heat dressing.
Serves: 2 | Prep: 5 min | Cook: 8 min
Ingredients
- 4 slices rye bread
- Soft butter
- 2 tbsp mayonnaise
- 1½ tbsp The Flavorsmith Golden Heat Hot Honey Mustard
- 200 g cooked corned beef (silverside), thinly sliced
- ½ cup sauerkraut, drained and squeezed
- 4 slices Swiss or Edam cheese
Method
- Mix the mayonnaise and Golden Heat.
- Butter one side of each slice of bread. Spread the other side with the Golden Heat dressing.
- On two slices (dressing-side up), layer cheese, corned beef, sauerkraut, then more cheese. Top with the remaining bread, butter-side out.
- Cook in a pan over medium-low heat 3–4 minutes each side, until golden and the cheese melts.
Chef's tip: Squeeze the sauerkraut dry so the bread stays crisp.