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

The Perfect Press™

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

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.