Preparation
- Mix the mayonnaise, ketchup, relish, mustard, Worcestershire sauce and paprika to make the dressing.
- Warm the corned beef briefly in a frying pan with a little oil and set aside.
- Spread one side of each slice of bread thinly with butter. Lay four slices butter side down, spread with dressing and top with corned beef, sauerkraut and 2 slices of cheese each. Spread the remaining slices of bread with dressing too and place on top, butter side up.
- Warm a large frying pan over medium to low heat. Fry the sandwiches (in two batches) for 2 to 3 minutes without moving until golden brown, turn and fry for another 2 to 3 minutes until the bread is crisp and the cheese has melted.
- Halve on a board and serve immediately.
Drink with it
Pale lager · excellent match
Pale lager or pilsner, ice cold
Carbonation and hop bitterness cut through the cheese and dressing, and the slim beer leaves the sauerkraut its freshness.
Pils or Helles: What's the Difference?White wine · excellent match
Dry Riesling, ideally from Alsace
The high acidity counters the fat and mayonnaise, and Riesling with sauerkraut and cured meat is an old pairing.
Which wine pairs with food? A simple approach to choosingDark beer · good match
Dark lager or Märzen
Roasted malt meets the browned bread crust and the rye, and a little malt sweetness takes the edge off the saltiness of the corned beef.
Which beer goes with food? More than just pils with barbecue