Ingredients
- 12 slices rye bread
- softened butter, for spreading
- 1 cup (300g) whole-egg mayonnaise
- 1 tablespoon hot English mustard
- 1 quantity corned beef+
- 12 slices Swiss cheese
- 30 g butter
- 300 g white cabbage, shredded
- ¼ cup (55g) caster (superfine) sugar
- ¼ cup (60ml) malt vinegar
- gherkins, to serve
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