Reuben and Cornichons (Baby Gherkins) Jaffle
Enjoy yourself a light and quick lunch with this recipe.
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- 1 Comments
Ready Time
12 mins
12 mins
Preparation
5 mins
5 mins
Cooking
7 mins
7 mins
Serves
4
12 mins
Ready Time
Ready Time
5 mins
Preparation
Preparation
7 mins
Cooking
Cooking
4
Serves
Serves
Ingredients
- 1/4 cup aioli
- 1 tablespoon seeded mustard
- Softened butter
- 8 slices light rye bread
- 300g finely sliced corned beef
- 250g good quality sauerkraut, drained of excess liquid
- 200g sliced gruyere
Baby cornichons (gherkin) to serve
Method
- Preheat jaffle maker until green light switches on.
- Combine aioli and mustard and mix well.
- Butter one side of each slice and place bread, buttered side down. Spread aioli evenly over 4 slices and top with corned beef, sauerkraut and gruyere. Cover with remaining bread, making sure the buttered side is facing up.
- Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp. Repeat with remaining jaffles.
- Serve hot with baby cornichons (gherkins).
Comments
It shizzles. I'm makin' it