Homemade Corned Beef Reuben Sandwich With Russian Dressing
A classic New York sandwich made at home.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 2:0 hours
5 C (1,25 L) beef or vegetable stock
½ (80 g) onion, chopped
1 Tbsp (15 ml) mustard seeds
2 bay leaves
1.4 kg corned beef
1 C (250 ml) French-style mayonnaise
3 Tbsp (45 ml) gherkins, chopped
2 Tbsp (30 ml) red onion, chopped
1 Tbsp (15 ml) horseradish sauce
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) parsley, chopped
1 clove garlic
pinch smoked paprika
8 thick slices of rye bread
8 (140 g) slices Emmentaler cheese
1 C (250 ml / 240 g) readymade sauerkraut
handful chopped parsley (optional)
1 x packet Findus Rosemary Potato Wedges, cooked to packet instructions
Heat the stock, carrots, onions, mustard seeds and bay leaves in a large pot over medium heat until warm. Add the meat, cover with a lid and reduce the heat to low. Simmer for 45 minutes. Turn the meat over and simmer for a further 45 minutes. Allow the meat to cool in the cooking liquid for at least 2 hours.
Combine everything in a food processor and blend until fine.
Preheat the oven to 180 ºC.
Spread the Findus Rosemary Potato Wedges onto a baking tray (line with foil for ease of cleaning). Bake until golden brown and cooked though.
Spread each slice of bread with butter and turn each slice over. Add a slice of cheese to 4 of the bread slices (the unbuttered side).
Thinly slice the cooled meat. Add 4 slices of meat on top of each slice of cheese. Add another slice of cheese, a dollop of sauerkraut and a tablespoonful of the Russian dressing to each sandwich. Close each sandwich with the remaining slices of bread, butter side facing up.
Heat a large non-stick pan over medium heat and carefully fry each sandwich for 2-3 minutes per side until the bread is crisp and golden and the cheese has melted. Scatter with chopped parsley, if preferred. Serve each sandwich with a side of Findus wedges and more Russian sauce on the side for dipping.
TIP: For a quick cheat’s version of the homemade corned beef, simply replace it with thinly sliced Pastrami that can be found at the deli counter of your preferred supermarket.