The perfect way to use leftover corned beef for a quick simple meal. I like to begin or finish the meal with a chopped green salad.
Dressing
| ½ cup | Mayonnaise |
| ¼ cup | Gherkin relish |
| 3 Tbsp | Tomato sauce |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Horseradish, prepared |
| 1 tsp | Worcestershire sauce |
| ½ tsp | Garlic powder, or onion powder |
| 1 pinch | Sea salt |
Ingredients
| 4 | Buns, split (Main) |
| ½ cup | Sauerkraut (Main) |
| 8 slices | Corned beef (Main) |
| 8 slices | Gruyere cheese (Main) |
| 2 | Lebanese cucumber, sliced lengthwise |
| 4 tsp | Gherkin relish |
Directions
- Heat the grill to hot.
- Make the dressing, place all the ingredients in a bowl and mix to combine.
- Place the split buns, cut-side-up on a large shallow baking tray. Spread the base buns with the sauerkraut. Place on the corned beef then top with the cheese.
- Place under the hot grill until the cheese melts and the bun tops are toasted. Keep an eye on them.
- Remove from the grill and top each with cucumber slices and relish.
- Drizzle over a little dressing. Spread a little more dressing on the top bun before placing on its base. Serve straightaway.
See more of Kathy's dinner recipes