Toasted Reuben Sandwich

Originating from New York City, this quintessential American dish is rye bread filled with corned beef, Swiss cheese and sauerkraut and toasted until golden.

The ingredient of Toasted Reuben Sandwich

• 1 4 cup reduced fat plain greek style yoghurt
• 2 teaspoons tomato sauce
• 1 1 2 teaspoons worcestershire sauce
• 1 2 long red chilli finely chopped
• 250g green cabbage finely shredded
• 8 thick slices rye bread
• 2 tablespoons olive oil
• 2 dill pickles sliced
• 280g shaved silverside corned beef
• 6 slices swiss cheese
• mixed salad leaves to serve

The Instruction of toasted reuben sandwich

• combine yoghurt tomato sauce worcestershire sauce and chilli in a large bowl add cabbage toss to coat season with salt and pepper
• brush 1 side of each slice of bread with oil place 4 slices bread oil side down on a flat surface top with pickles silverside cabbage mixture and cheese sandwich with remaining bread oil side up
• preheat sandwich press place 1 sandwich in press cook for 4 minutes or until cheese starts to melt transfer to a plate cover to keep warm repeat with remaining sandwiches serve with salad leaves

Nutritions of Toasted Reuben Sandwich

calories: 700 031 calories
calories: 29 grams fat
calories: 12 grams saturated fat
calories: 64 grams carbohydrates
calories: 11 grams sugar
calories: n a
calories: 41 grams protein
calories: 87 milligrams cholesterol
calories: 1784 93 milligrams sodium
calories: https schema org
calories: nutritioninformation