swiss cheese and

sauerkraut toastie

  • 2 tablespoons finely chopped dill
  • ¼ cup (70g) horseradish cream
  • sea salt and cracked black pepper
  • 8 thin slices rye bread
  • 1⅓ cups (275g) store-bought sauerkraut
  • 8 slices pastrami
  • 200g sliced Swiss cheese
  • unsalted butter, for spreading
  1. Mix to combine the dill, horseradish cream, salt and pepper. Spread on half the bread slices.
  2. Divide the sauerkraut, pastrami and Swiss cheese between the slices and sandwich with the remaining bread. Lightly butter the outside of each sandwich.
  3. Cook the sandwiches, in batches, in a large non-stick frying pan over medium heat for 3 minutes. Turn and cook, covered, for a further 2–3 minutes or until the bread is golden and the cheese has melted. Serves 4

Photography: William Meppem

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