Reuben Sandwich

Instructions

1. Make the Russian dressing: in a small bowl stir together 1 tbsp mayonnaise, 2 tsp tomato ketchup, 0.5 tsp prepared horseradish and 1 tsp finely chopped dill pickle. Season with a grind of black pepper and set aside.
2. Tip 60 g sauerkraut into a sieve and press it hard with the back of a spoon, then squeeze it in your hands or a clean tea towel until barely damp, wet kraut steams the bread and the sandwich collapses.
3. Set a dry heavy frying pan or griddle over medium heat. Add 120 g thinly sliced corned beef, loosely ruffled, and warm it for 2 minutes, turning once, just until steaming. Push it to one side, add the squeezed sauerkraut and heat for 1 minute, then lift both out onto a plate and wipe the pan.