The Reuben Sandwich
- Prep: 10m
- Cook: 5m
- Serves: 2
A delicious variation of a classic Reuben sandwich – this famous New York sandwich is the ultimate tasty treat. Try it with Helen Browning's organic dry cured ham. Makes 2 hearty sandwiches.
Method
- Mix mayonnaise, sauce, cornichons and juice, then spread on each bread slice.
- Top 2 slices with half the cheese, then dry cured ham, sauerkraut and remaining cheese.
- Top with bread sauce-side down.
- Heat butter and oil in a large non-stick pan over medium heat.
- Cook sandwiches for 2-3 minutes on each side until bread is golden and cheese melts.
- Alternatively, toast in a lightly oiled sandwich press according to manufacturer’s directions.
- Serve with fries and a cold beer.
Ingredients
All to be sourced organic where possible
- 2 tbsp mayonnaise
- 2 tbsp tomato sauce
- 2 tbsp finely chopped cornichons plus extra halved cornichons to serve
- 1 tsp lemon juice
- 4 slices sourdough or rye bread
- 70g sliced Gruyere or Jarlsberg cheese
- 50g organic corned beef (or ham)
- 100g sauerkraut, rinsed and squeezed dry
- 15g unsalted butter
- 1 tablespoon olive oil