Ingredients
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2 Slices Rye Bread
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Mayonaise
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4 tsp SauerkrautHomemade
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1 Small Knob Butter
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1 Fresh Red ChilliDeseeded and Finely Sliced
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8 Slices Pastrami
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3 Gherkins
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600g Swiss Cheese
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1 Handful WatercressTo Serve
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Sauerkraut
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1/2 White Cabbage
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Salt
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60ml White Wine
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60ml White Wine Vinegar
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10 Juniper BerriesCrushed
Directions
Steps
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1
Done
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Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. |
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2
Done
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Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top. |
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3
Done
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Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling. |
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4
Done
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Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in! |
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5
Done
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SauerkrautShred the cabbage finely then place in a bowl, sprinkle liberally with salt and leave at room temperature for 3 hours, mix and massage the cabbage, it should have softened but still be fresh and crunchy. |
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6
Done
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Now add the remaining ingredients and mix, cover with cling cilm and leave out of the fridge in a cool area for 12 hours then refrigerate and use after 3-4 days for best results. |
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7
Done
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Heat a knob of butter in in a small pot then sauté cabbage quickly until warm then add to your sandwich. |
