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Chicken, Swiss cheese & red cabbage toasties
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4 slices No.1 Wheat & Rye Sourdough
Butter, for spreading
1 tbsp tomato ketchup
1 tbsp mayonnaise
1 tbsp hot horseradish sauce
160g sliced roast or smoked chicken or turkey
454g jar Garner’s Spiced Pickled Cabbage, drained
6 slices Emmental cheese
1.Spread one side of each slice of sourdough with butter – these will be the outsides of the sandwiches. Mix the ketchup, mayonnaise and horseradish sauce and spread this over the other sides of the sourdough.
2. Layer up 2 slices of the bread with the chicken or turkey,followed by the some of the cabbage and, finally, the slicedcheese. Top each sandwich with a remaining sourdough slice(with the butter on the outside) and press down lightly.
3. Set a frying pan big enough to hold both sandwiches overa medium-high heat. Add the sandwiches, cheese-side down,and fry for 2-3 minutes until deep golden brown, pressingthem gently with a spatula from time to time. Carefully turnthe sandwiches and fry on the other side for 1-2 minutes. Remove the sandwiches from the pan, cool for 1 minute, then halve and serve with more cabbage on the side.
This is a great sandwich for using up leftover roast chicken or Thanksgiving turkey. You can even add a smear of cranberry sauce too, if you like.
Typical values per serving:
Per serving 3054kJ
This recipe was first published in November 2021.