/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Salt beef sandwich

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4

This American classic layers rye bread with pickles, sauerkraut, cheese and salt beef, topping it all off with a quick homemade Russian dressing.

By Angela Hartnett

From Saturday Kitchen

Ingredients

For the Russian dressing

1 banana shallot, finely chopped
1 tbsp tomato ketchup
2 tbsp mayonnaise
dash Worcestershire sauce
¼ tsp horseradish, peeled and grated
dash Tabasco

For the salt beef sandwich

2 pickles, sliced
80g/3oz sauerkraut
4 slices Swiss cheese
8 slices salt beef or pastrami
8 slices rye bread

To serve

ready salted crisps

Method

To make the dressing, mix all the ingredients together in a bowl until combined. Set aside.
To compile the sandwiches, layer the pickles, sauerkraut, Swiss cheese and salt beef or pastrami on four slices of the rye bread. Spread the dressing on the other slices and sandwich them together. Serve with the crisps.