The Reuben by Jill Dupleix

Ingredients

• 4 slices good white bread 
• Butter for spreading 
• 1 tbsp seeded mustard 
• 100g corned beef, shaved 
• 25g gruyere, sliced 
• 25g cheddar cheese, sliced or grated 
• 40g sauerkraut, drained 
• 1 dill pickle, quartered

Method

1. Pre-heat the jaffle maker.
2. Butter four slices of bread and place two in the jaffle maker, buttered side down.
3. Spread the tops with seeded mustard and layer with corned beef, gruyere, cheddar cheese and sauerkraut.
4. Cover with remaining two slices, buttered-side up, and close the jaffle maker.
5. Cook for 4 minutes or until everything is hissing, sizzling, steaming and smelling unbelievably good.
6. Serve with dill pickles and a cold beer.