the Breville Test Kitchen
Twisted Reuben on Rye
The Perfect Press™
45 mins total time
15 mins active time
Easy
Makes 6
Ingredients
Measurements:
1 cup (70 g) finely shredded red cabbage
⅓ cup (80 ml) apple cider vinegar
Saltto season
Freshly ground black pepperto season
1 cup (70 g) finely shredded green cabbage
60 g salted butterat room temperature
12 slices rye bread
2 tbsp horseradish sauce
250 g aged cheddar cheesesliced
300 g thinly sliced corned beef
Pickled onions and micro herbsto serve
Instructions
- 1
Put 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.
- 2
Preheat the sandwich press until the READY light illuminates.
- 3
Butter the bread slices and place 6 slices buttered side down.
- 4
Spread 6 slices with the horseradish sauce. Top with half the cheese slices.
- 5
Top 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.
- 6
Place 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.
- 7
Remove the sandwiches using a silicone spatula. Cover to keep warm. Repeat with remaining sandwiches.
- 8
Cut in half and serve with the pickled onions and herbs.