Name: Reuben jaffles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup canned sauerkraut; 1 teaspoon wholegrain mustard; 1/2 cup grated mozzarella cheese; 1/3 cup bought fresh bechamel sauce; 2 tablespoon finely chopped flat-leaf parsley; 4 slices corned silverside; 8 slices multigrain bread

Ingredients

1 cup canned sauerkraut

1 teaspoon wholegrain mustard

1/2 cup grated mozzarella cheese

1/3 cup bought fresh bechamel sauce

2 tablespoon finely chopped flat-leaf parsley

4 slices corned silverside

8 slices multigrain bread

Method

1.Preheat sandwich press.

2.Combine bechamel sauce and mustard in a small bowl. Combine sauerkraut and parsley in a medium bowl.

3.Spread bread slices with bechamel mixture. Top half the bread with silverside sauerkraut and mozzarella. Sandwich with remaining bread. Cook in sandwich press for 4-5 minutes or until bread is toasted and cheese is melted. Cut in half to serve.

Find fresh bechamel sauce near the fresh pasta in the dairy section. Sauerkraut is pickled cabbage and is often used in a reuben sandwich; it’s in the canned vegetable aisle. You can replace it with baby spinach leaves. Try using leftover sliced corned beef or pastrami. You can cook sandwiches in a frying pan instead of a sandwich press; lightly spread outside of sandwiches with margarine before cooking.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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