½ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp tomato sauce (ketchup)
2 tsp minced horseradish
1 tsp Tabasco
¼ white onion, finely diced
4 long crusty rolls, halved horizontally
300 g cooked cold corned beef shredded
200 g cold roast pork, sliced
150 g Swiss cheese, thinly sliced
1 cup sliced pickled gherkins plus extra to serve
100 g unsalted butter, melted
1 bag bagel chips to serve
- Combine mayonnaise, mustard, tomato sauce, horseradish, Tabasco and onion in a bowl and mix well to combine. Spread on cut sides of rolls.
- Preheat a barbecue flat plate to medium. Stack corned beef, pork, cheese and gherkin on roll bases, then sandwich with roll tops.
- Brush rolls all over with butter and put on flat plate. Weigh down rolls with a heavy tray and cook for 4 minutes each side or until bread is crunchy and cheese has melted.
- Slice rolls down middle on an angle and put on 4 serving plates. Arrange 2 of the extra gherkins on each plate. Serve with remaining extra gherkins and bagel chips on the side.