Ingredients :
- 2 slice rye bread
- 135 grams corned beef (sliced)
- sauerkraut
- Russian dressing, Thousand Island, or horseradish
- 2 slice cheese (preferably Swiss)
- 1 tbsp groundnut, rapeseed, or vegetable oil
- salt & pepper to season
Method :
- Add the oil to the pan and swirl until it coats the entire bottom of the skillet. Bring to a high heat and toast one side of each slice of bread
- Remove the bread from the pan, reduce heat to low and cook the corned beef and sauerkraut for 2-3 minutes
- Pile the corned beef one the toasted side of one slice of bread, and return to the pan un-toasted side down. Increase the heat to medium
- Add the sauerkraut on top of the corned beef, then drizzle with mustard or ketchup
- Add the cheese
- Then add the lid, un-toasted side to the outside again, then flip with a turner/spatula
- Toast for about 3-4 minutes. Slice and serve
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