Reuben open top
- August 2016
- Serves 2
- Hands-on time 15 min
Dan Doherty’s take on the classic American salt beef brunch dish adds the tangy flavour of gherkin, for a recipe that makes regular cheese on toast look boring.
- 17g (7.8g saturated)
- 15.6g (2.9g sugars)
- 2 rye bread slices
- 50g salt beef or corned beef, sliced to your desired thickness
- 2 large gherkins, sliced lengthways, 5mm thick
- 2 slices swiss cheese, such as Emmenthal
- 10g butter
For the dressing
- 2 tsp mayonnaise
- 1 tbsp ketchup
- 1 tsp horseradish sauce
- To make the dressing, mix all the ingredients together and set aside.
- Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.
- Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. When the butter begins to foam, put each slice in the pan and cook it for 1 minute, then put the pan straight under the grill. It’ll take about 4 minutes to be ready, by which time the base will be crisp and the cheese bubbling.
- Serve with a good spoonful of the dressing on the side.
This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.
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