Reuben sandwich
Make this iconic sandwich the traditional way – an irresistible blend of corned beef, sauerkraut, cheese and sauce – or opt for pastrami if you prefer
Ingredient
- 8 slices corned beef
- 100g gruyère, sliced
- 4 tbsp butter, softened
- 8 thick slices rye bread
- 75g white sauerkraut
- 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
For the mayonnaise
Direction
- 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.
