Twisted Reuben on Rye

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.