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    Reuben melt

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    Reuben melt

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes

    Serves: 2


    2 tsp mayonnaise
    1 tbsp ketchup
    1 tbsp horseradish sauce

    2 large slices Waitrose 1 White Sourdough
    100g packet Waitrose British Salt Beef Slices
    2 large gherkins, sliced thinly lengthways
    4 Waitrose Le Gruyère Slices
    10g butter
    25g watercress, stalks removed


    1. Preheat the grill to high. Mix all the dressing ingredients together. Spread generously onto the slices of sourdough bread.

    2. Place the salt beef on top, 3 slices per slice of bread followed by the sliced gherkins and the Gruyère cheese.

    3. Heat the butter in a large ovenproof frying pan until melted. Place the 2 sourdough slices into the pan and cook the underside of the bread for 2 minutes, until golden and crispy.

    4. Transfer the pan to the grill and cook for 2-3 minutes until the cheese is melted and bubbling. Place each slice onto a serving plate, top with the watercress and sprinkle over some ground black pepper to serve.  

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