Reuben and Cornichons (Baby Gherkins) Jaffle

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

1. Preheat jaffle maker until green light switches on.
2. Combine aioli and mustard and mix well.
3. 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.
4. Place into jaffle maker, close lid and cook 3 minutes or until bread is golden and crisp. Repeat with remaining jaffles.
5. Serve hot with baby cornichons (gherkins).