Reuben-Style Corned Beef Melt with Pickled Red Cabbage
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Ingredients
- 340 g tinned corned beef
- 150 g pickled red cabbage
- 120 g grated cheddar cheese
- 8 sourdough bread
- 2 tbsp dijon mustard
- 30 g butter
Nutrition (per serving)
- Calories
- 617 kcal
- Protein
- 38.6 g
- Carbohydrate
- 47 g
- of which sugars
- 4 g
- Fat
- 29 g
- of which saturates
- 15.4 g
- Fibre
- 3.5 g
- Salt
- 4.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the tinned corned beef.
- 2
Butter the sourdough bread slices on the outside and spread the insides with the dijon mustard.
- 3
Layer the corned beef, pickled red cabbage and grated cheddar cheese between the bread slices.
- 4
Toast in a dry pan for 2-3 minutes on each side until golden and the cheese has melted.
- 5
Serve warm.
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