Pulled corned beef on Abbott's light Rye

• 2 slices Abbott’s Sourdough Rye
• 100g shredded corned beef
• 1 slice Swiss cheese
• 1 slice cheddar cheese
• ¼ cup sauerkraut, well drained
• 1–2 Tbsp sliced pickled jalapeños
• Butter, for grilling

Russian dressing

• 2 Tbsp whole egg mayonnaise
• 1 Tbsp tomato sauce
• ½ tsp Worcestershire sauce
• ½ tsp white vinegar or pickle juice
• Pinch smoked paprika (optional)

1. In a small bowl, mix mayonnaise, tomato sauce, Worcestershire sauce, vinegar and paprika until smooth. Set aside.

2. Warm corned beef gently in a pan or microwave until heated through.

3. Spread Russian dressing on one slice of rye. Layer corned beef, Swiss cheese, cheddar, sauerkraut and jalapeños. Top with the second slice of rye.

4. Lightly butter the outside of the sandwich. Cook in a frying pan over medium heat, pressing gently, until the bread is golden and crisp and the cheeses have melted.

5. Remove from the pan, cut if desired, and serve immediately.