400g corned silverside

2 bay leaves

1 tbsp black peppercorns

12 slices rye sourdough, thin sliced

½ cup Dijon mustard

6 large gherkins

250g sliced Swiss cheese

Remove silverside from packaging and rinse under running water. Immerse in a large saucepan of water with bay leaves and peppercorns. Cover and simmer for 1 hour. Drain and allow meat to rest and cool while you make the sauerkraut.

To assemble, spread Dijon mustard generously over rye bread. Lay 2 tbsp of sauerkraut on 6 slices.  Thinly slice the silverside. Stack meat, gherkins and cheese over the sauerkraut, then top with remaining rye bread.

Sauerkraut (make 2 cups)

1 tbsp grapeseed oil

½ onion, finely sliced

1 tbsp crushed garlic

½ savoy cabbage

½ tsp sea salt

½ cup cider vinegar

¼ cup apple cider

¼ cup water

Heat oil in a frying pan. Add onion and garlic and cook over low heat until translucent. Add cabbage, salt, vinegar, cider and water. Simmer for 30 minutes until all liquid has been absorbed. Leave to cool.