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Grilled corned beef baps

The corned beef mixture may be kept, covered, in the refrigerator for 3 - 4 days, and is ideal for snacks or impromptu meals.

ingredients

serves 4
350 g (12 oz) can corned beef
2 tablespoons sweet pickle
1 tablespoon mild mustard
6 tablespoons mayonnaise
freshly ground black pepper
4 soft baps, cut in half
175 g (6 oz) Double Gloucester or mature Cheddar cheese, grated
8 tomato slices, to garnish

method

1. Heat the grill to moderate.

2. Mash the corned beef with the pickle, mustard and mayonnaise until smooth. Taste and season with a little pepper.

3. Spread the cut surfaces of the baps evenly all over with the corned beef mixture.

4. Grill gently for 4 - 5 minutes or until the corned beef mixture begins to brown.

5. Sprinkle the cheese over the top. Return to the heat and grill for a further 3-4 minutes or until the cheese has melted and is browned. Serve hot, garnished with tomato.

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