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
Directions
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.
