Mini corned beef & crab sandwiches

Look for horseradish in the mustard and sauces section of delis and supermarkets. It adds a tasty bite to these simple toasted sandwiches.

makes 4 sandwiches

80 g (2¾ oz/1 cup) finely shredded green cabbage

80 g (2¾ oz/1 cup) finely shredded red cabbage

160 g (5½ oz) crabmeat

8 slices rye bread, each about 1 cm (½ inch) thick

150 g (5½ oz) good-quality silverside, thinly sliced

1 large gherkin (pickle), thinly sliced lengthways

COCKTAIL SAUCE

100 g (3½ oz) whole-egg mayonnaise

2½ tablespoons tomato sauce (ketchup)

2 tablespoons horseradish relish

25 g (1 oz) French shallot, finely diced

2 teaspoons Cognac

a few drops of Tabasco or other hot sauce

2 teaspoons worcestershire sauce

3 teaspoons lemon juice

FOR THE COCKTAIL SAUCE Combine all the ingredients and set aside. (If making the sauce ahead of time, it will keep covered in the fridge for up to 1 week; bring to room temperature for serving.)

FOR THE SANDWICHES Preheat the grill (broiler) to high.

Combine the green and red cabbage in a bowl. Add half the cocktail sauce, season with salt and pepper, toss together and set aside.

In a separate bowl, place the crabmeat and remaining cocktail sauce. Season, mix well to combine and set aside.

Toast the bread slices under the grill until golden.

TO SERVE Place four slices of toast on serving plates. Top with the cabbage mixture, then the silverside and the crab mixture. Add the gherkin slices and sandwich the remaining toast slices on top. Serve immediately.