REUBEN SANDWICH

Prep: 10 mins | Cook: 5 mins | Skill: Easy | Serves: 4

Good ole’ fashioned Corned Beef Reuben Sandwiches are really delicious and easy to make. Pile it high and serve on rye!

450g thinly sliced Jack’s Creek pre-cooked corned beef, warmed

1 cup shredded red cabbage

1 red apple, skin on, julienned

½ baby fennel bulb, thinly sliced

¼ cup whole egg mayonnaise

2 teaspoons lemon juice

8 slices thick light rye bread

2 tablespoons Dijon mustard

baby spinach leaves, to serve

sliced swiss cheese, to serve

dill pickles, to serve

shoestring fries, to serve

1. Place the cabbage in a bowl with the apple, fennel, mayonnaise and lemon juice. Toss to combine and set aside.

2. Lightly toast the rye bread then spread with Dijon. Top with baby spinach leaves, slaw, warm corned beef and swiss cheese.

3. Serve the sandwiches with fries and dill pickles.