Description
A quick and tasty Reuben Open Top sandwich featuring rye bread topped with tender salt beef, Swiss cheese, and tangy gherkins, finished with a creamy horseradish dressing and lightly grilled to perfection.
Ingredients
Bread and Meat
- 2 rye bread slices
- 50g salt beef or corned beef, sliced to desired thickness
Vegetables
- 2 large gherkins, sliced lengthways, 5mm thick
Dairy
- 2 slices Swiss cheese, such as Emmenthal
- 10g butter
Dressing
- 2 teaspoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish sauce
Instructions
- Prepare the dressing: Mix the mayonnaise, ketchup, and horseradish sauce together in a small bowl until combined. Set aside for serving.
- Assemble the sandwich: Spread the slices of rye bread with the slices of salt beef evenly. Layer the sliced gherkins on top of the meat, then place the Swiss cheese slices over the gherkins.
- Cook the sandwich: Heat an ovenproof, non-stick frying pan over medium heat and melt the butter. Once the butter starts to foam, carefully place the assembled bread slices in the pan and cook for about 1 minute to crisp the base slightly. Transfer the pan immediately under a hot grill for 4 minutes or until the bread’s base is crisp and the cheese is melted and bubbling.
- Serve: Remove from the grill and serve each sandwich open-faced with a spoonful of the prepared dressing on the side for dipping or spreading.
Notes
- You can substitute the salt beef with corned beef if preferred.
- Adjust the thickness of the gherkin slices to your liking for crunchiness.
- Ensure your frying pan is ovenproof to safely transfer it under the grill.
- Serving this sandwich open-top keeps the textures distinct and prevents sogginess.
