Reuben sandwich

Servings : 6

Prep Time : 42m

Cook Time : 16m

Ready In : 68m

Make this iconic Reuben sandwich the traditional way – an irresistible blend of corned beef, sauerkraut, cheese and sauce – or opt for pastrami if you prefer

Ingredients

  • 8 slices corned beef
  • 100g gruyère, sliced
  • 4 tbsp butter, softened
  • 8 thick slices rye bread
  • 75g white sauerkraut
  • For the mayonnaise
  • 100g mayonnaise
  • 2 tbsp soured cream
  • 1 small shallot, finely chopped
  • 2 tbsp parsley, finely chopped
  • 2 tbsp pickled cucumber relish
  • ½ tbsp creamed horseradish
  • ½ tbsp Worcestershire sauce
  • 2 dashes hot sauce
  • ½ lemon, juiced

Instructions

 
  1. Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper.
  2. Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling.
  3. Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned beef and the sauerkraut, then sandwich with the remaining bread slices, mayonnaise-side down. Secure with cocktail sticks, then slice in half to serve.

Related Recipes