Reuben Sandwich

Meet Reuben… he’s crunchy and brown on the outside and creamy, tangy and soft on the inside. He’s a bit ‘badass’ with a hint of spice and his succulent interior will make you want to lick your fingers yearning for more!

The secret to my mean Reuben is simple: Make sure you get that nice grilled, toasty-coloured crust by pressing down on the top of sandwich in the pan with a spatula.

The pastrami should get warmed through, the swiss-style cheese will do its oozy thing and the Russian Mayo Dressing will trickle ever so slightly down the edge like magic.

This classic New York, Jewish deli item is an absolute standout lunch, if I say so myself!

I recommend you eat it outside (because things are going to be messy), breathe in the fresh air and take a big juicy bite and enjoy the Reuben experience.

Serve with a couple dill pickles on the side or as I like to do it; Slice them up then shove them in the sandwich or when adding the sauerkraut.

Note: It is worth taking five minutes to make the Russian dressing, although you can cheat and just mix 1/4 cup mayo, 1 tsp mustard and a dash of tobacco. To build and heat the sandwich, all you need is a skillet pan

*Makes 1 serving

Ingredients:

• 2 slices rye or kibbled rye bread

• Butter, at room temperature

• 2 Tbsp Russian Dressing

• 1/4 cup well-drained, fresh-style sauerkraut

• 60g thinly sliced Gruyère

• 100g thinly sliced New York style pastrami

For the Russian Dressing:

• ¼ mayonnaise

• 1 tbsp perinaise

• 1 tbsp Dijon mustard

• ½ tsp Worcestershire sauce

• 1 tbsp finely chopped onion

Mix together in a small bowl.

For the Reuben:

Spread some butter on one side of both slices

Place one slice, buttered side down, in a cold skillet (no heat yet)

Spread 1 tbsp of Russian dressing on the up-facing/not buttered side of the bread.

Add an even layer of sauerkraut (add sliced pickles now if you like)

Arrange slices of cheese over the sauerkraut. Do the same with the pastrami

Spread another 1 tbsp Russian dressing on the other slice of bread, place it dressing side down on the pastrami with the buttered side up.

Place the skillet over medium heat and grill the sandwich slowly, Using a spatula, press down on the sandwich. Grill until brown and crispy.

Using two spatulas, one slid under the bottom slice and one on top of the top slice, flip the Reuben and again press down on it, grilling until it looks like the first side.

Once it looks nice and toasted and melty, or if you just can’t wait… it’s ready

Don't forget the pickles!

#cheese #meat #sandwich #lunch #beef #recipe