Breville Test Kitchen

Twisted Reuben on Rye

Name: Twisted Reuben on Rye
Cook time: 900 s
Total time: 2700 s
Yield: Makes 6
Ingredients: 1 cup finely shredded red cabbage; ⅓ cup (2¾ oz) apple cider vinegar; Salt - to season; Freshly ground black pepper - to season; 1 cup finely shredded green cabbage; 2 oz salted butter - at room temperature; 12 slices rye bread; 2 tbsp horseradish sauce; 8¾ oz aged cheddar cheese - sliced; 10½ oz thinly sliced corned beef; Pickled onions and micro herbs - to serve

45 mins total time

15 mins active time

Easy

Makes 6

Ingredients

Measurements:

1 cup finely shredded red cabbage
⅓ cup (2¾ oz) apple cider vinegar
Salt
to season
Freshly ground black pepper
to season
1 cup finely shredded green cabbage
2 oz salted butter
at room temperature
12 slices rye bread
2 tbsp horseradish sauce
8¾ oz aged cheddar cheese
sliced
10½ oz thinly sliced corned beef
Pickled onions and micro herbs
to serve

Instructions

1Put the red cabbage in a small glass or ceramic bowl. Drizzle with half the vinegar and season with salt and pepper. Toss well. Repeat with the green cabbage and remaining vinegar in a separate bowl. Let both marinate for 15 minutes. Drain.
2Preheat the sandwich press until the READY light illuminates.
3Butter the bread slices and place 6 slices buttered side down.
4Spread 6 slices with the horseradish sauce. Top with half the cheese slices.
5Top with the corned beef and drained red and green cabbage. Top with the remaining cheese and sandwich with the remaining bread slices, buttered-side facing up.
6Place two of the sandwiches onto the sandwich press and lower the lid. Cook for 5 minutes until the bread is toasted and the filling is heated through.
7Remove the sandwiches using a silicone spatula. Cover to keep warm. Repeat with remaining sandwiches.
8Cut in half and serve with the pickled onions and herbs.