A classic New York sandwich made at home. Making your own corned beef makes all the difference and crispy bread and creamy dressing just finishes it off in style – we love this!

Serves: 4
Difficulty: EASY
Preparation time: 30 minutes
Cooking time: 2 hours + 2 hours cooling time

Corned Beef

5 C (1,25 L) beef or vegetable stock
200 g Findus Baby Carrots, chopped
½ (80 g) onion, chopped
1 Tbsp (15 ml) mustard seeds
2 bay leaves
1.4 kg corned beef

Dressing

1 C (250 ml) French-style
3 Tbsp (45 ml) tomato sauce
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

To Serve

8 thick slices of rye bread
100 g salted butter
8 (140 g) slices Emmentaler cheese
1 C (250 ml / 240 g) readymade sauerkraut
500 g Rosemary potato wedges, cooked
handful chopped parsley (optional)
1 x packet Findus Rosemary Potato Wedges, cooked to packet instructions

Reuben Sandwich: Corned Beef

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.

Russian Dressing

Combine everything in a food processor and blend until fine.
Preheat the oven to 180 ºC.

Potato Wedges

Spread the Findus Rosemary Potato Wedges onto a baking tray (line with foil for ease of cleaning). Bake until golden brown and cooked through.

To Serve

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.

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