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Reuben sandwich

 

Method 1

Ingredients

8 slices corned beef

100g gruyère, sliced

4 tbsp butter, softened

8 thick slices rye bread

75g white sauerkraut

For the mayonnaise

100g mayonnaise

2 tbsp soured cream

1 small shallot, finely chopped

2 tbsp parsley, finely chopped

2 tbsp pickled cucumber relish

½ tbsp creamed horseradish

½ tbsp Worcestershire sauce

2 dashes hot sauce

½ lemon, juiced

STEP 1

Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper.

STEP 2

Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling.

STEP 3

Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned beef and the sauerkraut, then sandwich with the remaining bread slices, mayonnaise-side down. Secure with cocktail sticks, then slice in half to serve.

RECIPE TIPS

You can use pastrami if you prefer, but a classic Reuben uses corned beef.


Ingredients:

- 8 slices of rye bread

- 1 pound of corned beef, thinly sliced

- 1 cup of sauerkraut, drained

- 8 slices of Swiss cheese

- 1/2 cup of Thousand Island dressing

- Butter for grilling

Instructions:

1. Preheat a skillet or griddle over medium heat.

2. Spread Thousand Island dressing on one side of each slice of rye bread.

3. On four slices of bread, layer corned beef, sauerkraut, and Swiss cheese. Top with the remaining bread slices to make sandwiches.

4. Spread butter on the outside of each sandwich.

5. Grill the sandwiches in the skillet or griddle until the bread is golden brown and the cheese is melted, about 5-7 minutes per side.

6. Remove from heat, slice in half diagonally, and serve hot. Enjoy your Reuben sandwich!



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