Salt beef on sourdough with cucumber pickles & mustard mayo

Preparation info
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    • Difficulty


Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

We slowly braise our own salt beef using brisket and spices to make a really tender, slightly sticky filling for this classic sarnie. It is also worth making your own cucumber pickles instead of buying them because the shop-bought ones tend to be quite acidic. If you prefer not to toast the bread (though the sandwich really is more delicious that way), omit the cheese – it somehow seems like overkill on fresh bread.