Twisted Reuben on Rye

Twisted Reuben on Rye

45 mins total time

15 mins active time


Makes 6



  • 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


  • 10½ oz thinly sliced corned beef
  • Pickled onions and micro herbs

    to serve


  • 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.

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