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Rye Sandwich with Brisket, Kraut and Melted Cheese by Claire Thomson

Rye Sandwich with Brisket, Kraut and Melted Cheese by Claire Thomson


By Mela Baldock
09, February 2021

We are delighted to be partnered once again with Claire Thomson, or perhaps you may know her from her Instagram alias, 5 O'Clock Apron.

Starting with Claire's Roast Brisket, this recipe uses leftovers from a classic Sunday roast and provides another 4 portions, at least, of mouthwatering fodder.

A properly indulgent sandwich is guaranteed to put a smile on the faces of all your family. This recipe is great for simple lunches in between Zoom calls! Claire has even provided you with a foolproof recipe for her rich-treacly rye bread, the perfect activity for your lockdown baking repatoire.

Ingredients

8 Slices of rye bread

50g butter, softened

1-2 tbsp mustard

150g cheddar, thinly sliced 

300g cooked brisket, thinly sliced 

200g sauerkraut, drained

Pickled Cucumbers, to serve

Method 

Pre-heat the oven to 200C.

Lightly toast the slices of rye bread and put to one side.

Butter one side of each slice of bread and spread evenly with mustard to taste.

Evenly divide the remaining ingredients on top of 4 slices of bread, layering the cheese, brisket & sauerkraut.

Top each sandwich with remaining bread, place on a tray lined with greaseproof paper and place in the oven for 5 minutes until hot throughout and the cheese is melted. 

Serve with the pickled cucumbers or gherkins on the side. 

Rueben Sandwich - Claire Thomson - 5 O'Clock Apron

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