Salt Beef, Swiss Cheese and Pickled Cucumber Toastie with Rosemary Crisps

Name: Salt Beef, Swiss Cheese and Pickled Cucumber Toastie with Rosemary Crisps
Cook time: 30 min
Total time: 30 min
Cuisine: British
Ingredients: 200 ml (7 fl oz) white wine vinegar; 2 tsp sea salt; 2 tsp coriander seeds; 125 g (4½ oz) caster sugar; 4 slices Swiss cheese, such as Gruyère, Emmental or Jarlsberg; 4 slices Swiss cheese, such as Gruyère, Emmental or Jarlsberg; 2 cucumbers, peeled and thinly sliced; 4 slices Swiss cheese, such as Gruyère, Emmental or Jarlsberg; 4 slices sourdough bread softened butter, for spreading; 4 slices Swiss cheese, such as Gruyère, Emmental or Jarlsberg; 300 g (10½ oz) Salt Beef, finely sliced; juice of ½ lemon; 1 tsp wholegrain mustard; 1 tsp Dijon mustard; 5 tbsp good-quality mayonnaise; 1 garlic clove, crushed; 2 bay leaves; a few sprigs of dill, finely chopped

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Modelled on the classic Reuben, this has always been one of our bestsellers. We normally make our aioli from scratch, but any good quality mayonnaise will serve as a convenient time-saver to speed up the process.

Ingredients

4 slices sourdough bread softened butter, for spreading
300 g (10½ oz)

Europe
United Kingdom
Breakfast
Brunch
London

Method

First make the pickled cucumber. Place them in a colander and sprinkle over the salt. Give the cucumber slices a quick massage with your hands to make sure all of the cucumber is coated. Place the colander over the sink and leave to drain for 45 minutes.

Place the vinegar, sugar, coriander seeds and bay leaves in a small pan and bring to the boil. Stir until the sugar has dissolved, the