Ruben Sandwich

Ingredients

• 2 slices of lightly toasted sourdough rye bread
• 150g pulled corned beef
• 50g Beerenberg Caramelised Onions
• 20g red cabbage sauerkraut
• 100g Swiss style cheese
• 50g dill pickles
• 2 generous dollops of Ruben Sauce (recipe on website)
• 1 small handful of leafy greens

Method:

Place corned beef, Beerenberg Caramelised Onion and Swiss cheese on a slice of bread and grill until golden brown. Slice dill pickles and place on sandwich along with a dollop of Ruben sauce. Add sauerkraut and greens. Top with remaining slice of rye toast and drizzle with olive oil.