Ingredients
Method
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Capers, chopped 10 g
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Flat leaf parsley, chopped 10 g
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Dill pickles, finely chopped 80 g
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Slices of dark rye bread 20 x
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Wholegrain mustard 100 g
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Sliced corned beef 750 g
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Slices of Swiss cheese 20 x
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Sauerkraut, drained 500 g
Preparation
-
Method
- Mix together Hellmann’s Real Mayonnaise with capers, parsley and pickles.
- Spread half the slices of bread with wholegrain mustard, half the cheese slices, corned beef and sauerkraut. Top with remaining cheese and mayonnaise mixture.
- Toast sandwich until warmed through and serve with dill pickles.
