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Ingredients

1.5kg Coles Australian corned beef silverside, rinsed
1 brown onion, peeled, halved
2 dried bay leaves
1 teaspoon black peppercorns
1/2 cup (125ml) malt vinegar
1/4 cup (55g) brown sugar
1/4 cup (75g) whole-egg mayonnaise
1/4 cup (60g) sour cream
2 Coles Brand sweet spiced gherkins, finely chopped
8 slices Coles bakery stone baked rye bread, toasted
1 tablespoon Dijon mustard
125g Coles Brand coleslaw mix
8 slices Swiss cheese
French fries, to serve

Method

Step 1 Place beef in a large heavy-based saucepan with a lid. Add onion, bay leaves, peppercorns, vinegar and sugar. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until beef is cooked through. Set aside in the cooking liquid to cool. Transfer to a plate and thinly slice.
Step 2 Combine mayonnaise and sour cream in a bowl. Season. Place coleslaw and gherkin in a bowl. Add half the mayonnaise mixture and toss to coat.
Step 3 Preheat grill on medium. Toast bread on both sides until light golden. Spread half the bread with mustard. Top with beef, coleslaw and cheese. Cook under grill for 1 min or until cheese melts. Spread remaining bread with remaining mayonnaise mixture. Place on top. Serve with fries.

Reuben sandwich

How to make Reuben sandwich

Ingredients

Method