Reuben Sandwich is possibly the best winter sandwich, if you don’t have corned beef, use pastrami
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
1 C (250 ml) mayonnaise
1 Tbsp (15 ml) tomato sauce
4 dashes Tabasco
4 dashes Worcestershire sauce
¼ onion, minced
4 Tbsp (60 ml) horseradish cream
1 Tbsp (15 ml) German mustard
1 tsp (5 ml) parsley, chopped
½ C (125 ml) Russian dressing
12 slices rye bread
12 sliced Gruyère
12 slices Emmentaler
1 C (250 ml) sauerkraut, drained and squeezed of excess moisture
24 slices pastrami or corned beef
unsalted butter, softened
To assemble your Reuben sandwich, butter the rye bread, turn over and spread dressing on each slice of bread, place cheese slices on top of dressing.
Place half the sauerkraut on the cheese and top with four slices of the meat. Repeat the process with more dressing on the meat then sauerkraut, cheese and dressing again.
Add a final slice of rye and toast in a pan until golden brown.
For a more modern approach, you want your Reuben to still resemble a sandwich, but with a twist. Each item will need to be the exact same shape measuring 6 cm by 2½ cm.
Cut the rye to size and fry in a little in butter, grate the gruyere and sprinkled on a non-stick pan with a little oil and fry, remove just before becoming crispy. Cut to the same size as the rye.
Dust the Sauerkraut with spiced flour, roll out into a thin sheet, and pan fry, cut to the same size as the rye.
Cut two layers of corned beef to size.
Layer the sandwich alternating thin layers of each of the components with melted Emmentaler, sauerkraut and Russian sauce.