Reuben open top

Method

1. To make the dressing, mix all the ingredients together and set aside.
2. Heat the grill to medium. Take the rye bread and divide the salt beef between the two slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.
3. Heat an ovenproof, non-stick frying pan over a medium heat and add the butter. When the butter begins to foam, put each slice in the pan and cook it for 1 minute, then put the pan straight under the grill. It’ll take about 4 minutes to be ready, by which time the base will be crisp and the cheese bubbling.
4. Serve with a good spoonful of the dressing on the side.

This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.