Chicken, Swiss cheese & red cabbage toasties
This cheesy sandwich is a great way to use up a jar of pickled red cabbage, which adds a satisfying crunch and tang to the already-winning combo of melted cheese and chicken.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
- 4 slice/s 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 slice/s Emmental cheese
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.
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.
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 dollop of cranberry sauce too, if you like.
Typical values per item when made using specific products in recipe