Australian Corned Beef Sandwich
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Australian Corned Beef Sandwich
Recipe By Sarah Todd
Ingredients
dressing
4 tbsp Jalna greek yoghurt
1 tbsp tomato sauce
1 tbsp dill pickle relish
1 tbsp lemon juice
1 tsp horseradish from a jar
salt and freshly ground black pepper
sauerkraut
1 cup carrots, cut matchsticks
1 tbsp sea salt
1 tbsp dried oregano
1⁄2 tsp red chili flakes
2 medium red onions, very thinly sliced lengthwise
1 large head green cabbage, cored and shredded
sandwiches
500g sliced corned beef
200g spicy sauerkraut
8 slices jewish rye bread
50 g unsalted butter, softened
8 slices swiss cheese
Method
For the sauerkraut, in a large bowl, combine all ingredients, and massage ingredients with your hands until the cabbage begins to release its liquid. Transfer cabbage mixture to a sterilized jar or container. Place a plate small enough to fit inside the container over the cabbage and place a heavy can or weight on top to keep the cabbage mixture submerged in liquid. Drape a large kitchen towel and let sit at room temperature for 3 days. Uncover and transfer cabbage mixture to a sterilized glass jar, cover with lid, and refrigerate for 1 day before serving. The sauerkraut will keep for 2 weeks stored in the refrigerator.
To make the dressing, in a medium bowl, stir together all ingredients and season with salt and pepper and set aside.
Heat corned beef and sauerkraut. Brush 1 side of each slice of bread with butter. Heat a large griddle over medium heat. Add bread, butter side down, and toast until golden brown, about 2 minutes. Transfer to a clean baking sheet, untoasted side up. Spread dressing generously all over the untoasted side of each bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on half of bread slices. Mound sauerkraut on top of corned beef, making sure to let any excess moisture drip off of it first. Lay half of the cheese slices over sauerkraut and the other half on the remaining dressed bread slices.
Transfer into the oven and cook until the cheese is fully melted, about 3 minutes. Close sandwiches and serve right away.
