Reuben toastie
MAKES 4 PREP AND COOK TIME 15 MINUTES
8 slices rye bread
8 slices pastrami (130g)
8 slices Swiss cheese (160g), halved
1/3 cup (50g) drained sauerkraut cooking oil spray pickles, to serve
RUSSIAN DRESSING
¼ cup (75g) whole-egg mayonnaise
2 teaspoons sriracha (chilli sauce)
1 teaspoon horseradish cream ½ teaspoon Worcestershire sauce
1 Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
2 To make Russian dressing, stir ingredients together in a small bowl.
3 Roughly trim crusts from bread and discard; roll slices with a rolling pin to flatten to 3mm thick. Line prepared holes with four thin slices of bread; press into base and side.
4 Fold pastrami slices into quarters; place two in each bread case. Top each one with a slice of cheese, a quarter of the sauerkraut, 1 teaspoon Russian dressing and another slice of cheese. Top with remaining bread slices; the bread will extend over the top. Close lid to seal the edges, then immediately open again. Spray tops of pies with oil. Close lid; cook toasties for 7 minutes or until bread is toasted and cheese is melted.
5 Serve toasties with remaining dressing and pickles.
Not suitable to freeze or microwave.