Originating from New York City, this quintessential American dish is rye bread filled with corned beef, Swiss cheese and sauerkraut and toasted until golden.
Ingredients
- 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
Method
- Step 1Combine yoghurt, tomato sauce, worcestershire sauce and chilli in a large bowl. Add cabbage. Toss to coat. Season with salt and pepper.
- Step 2Brush 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.
- Step 3Preheat 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.
- Low carb
- Lower gi
Nutrition
2929 kj
Energy
29g
Fat Total
12g
Saturated Fat
8g
Fibre
41g
Protein
87mg
Cholesterol
1784.93mg
Sodium
11g
Carbs (sugar)
64g
Carbs (total)
All nutrition values are per serve
Notes
Lunchbox tip: Make up to the end of step 2. Wrap in baking paper, then plastic wrap. Pack into an insulated lunchbag with an icebrick. Follow step 3 at work.
- Author: Lucy Nunes
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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