Reuben
The Reuben is sandwich royalty, popular around the world for its combination of soft beef, cheese, tangy sauerkraut and Russian dressing. In the USA, salt beef (known as corned beef across the Atlantic) would be used. However, we think this sandwich works well with British style corned beef, too, hence its inclusion in this recipe! Use whatever you prefer.
Ingredients
Metric
Imperial
Russian dressing
- 1/2 banana shallot, finely chopped
- 75g of mayonnaise
- 30g of ketchup
- 1/2 tsp creamed horseradish
- 1 tsp Worcestershire sauce
- lemon juice to taste
- Tabasco to taste
- salt to taste
- freshly ground black pepper to taste
Sandwich
- 4 slices of rye bread
- 2 tbsp of butter, at room temperature
- 150g of corned beef, sliced
- 100g of sauerkraut, drained
- 100g of Gruyere
- 6 dill pickle slices
Method
Make the Russian dressing by combining all the ingredients in a bowl and mixing well
- 1/2 banana shallot, finely chopped
- 75g of mayonnaise
- 30g of ketchup
- 1/2 tsp creamed horseradish
- 1 tsp Worcestershire sauce
- lemon juice to taste
- Tabasco to taste
- salt to taste
- freshly ground black pepper to taste
Butter the slices of bread on one side only
- 4 slices of rye bread
- 2 tbsp of butter, at room temperature
Layer up two pieces of rye bread (on the unbuttered sides) with Russian dressing, corned beef, sauerkraut, Gruyere and dill pickle slices
- 150g of corned beef, sliced
- 100g of sauerkraut, drained
- 100g of Gruyere
- 6 dill pickle slices
Place a frying pan over a medium heat and place a sandwich into the pan. Cook for a couple of minutes on each side, or until the cheese is melted and the bread is golden and toasted. Repeat with the second sandwich and serve while hot!
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