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The Reuben by Jill Dupleix

This tender beef toasted sandwitch recipe is an easy to make treat.
  • By Jill Dupleix
  • 9166 Views
  • 1 Comments
http://www.foodthinkers.com.au/images/easyblog_images/456/Jill-Dupleix-jaffle-Recipe-768x503.jpg
Ready Time
9 mins
Preparation
5 mins
Cooking
4 mins
Serves   2
ready_time
9 mins
Ready Time
5 mins
Preparation
4 mins
Cooking
  2
Serves
server

b2ap3_thumbnail_Jill-Dupleix-image.png 

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.

 

Comments

Comments

  • Jeanette Garet Friday, 21 March 2014

    Reads delicious. Seems a bit like a pastrami on rye. look forward to trying this.

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Guest Monday, 16 September 2019
 
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