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Recipe Category: Sandwich
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Ingredients
Makes 1
- 2 slices light rye bread
- butter, at room temperature
- 2 tbsp Thousand Island dressing
- 2 tbsp sauerkraut, well drained
- 2 slices good-quality Swiss or Gruyere cheese
- 4-5 thick slices salt beef, with lovely wobbly fatty bits if possible Heat a frying pan. Spread both slices of bread with butter on one side only. Place 1 of them, butter-side down, on the pan. Spread 1 tablespoon of the Thousand Island dressing onto the dry side of the bread. Make sure the sauerkraut is wel drained, then add this to the slice of bread, fol owed by the cheese and then the salt beef.
Method
- Spread the remaining dressing on the dry side of the remaining slice of bread and add it, dressing-side down, to the sandwich
- Press down several times
- Carefully turn the sandwich over and weigh it down by placing a heavy pan on top
- When the sandwich has turned crisp and golden brown on the bottom, flip it back over for 30 seconds or so, to make sure the other side is properly heated through
- Serve immediately
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