Reuben Sandwich

Ingredients

• 2 slices rye bread

• 250–300g sliced hot pastrami

• 100g sauerkraut, drained well

• 2 slices Swiss cheese

• 2 tbsp butter

Russian Dressing

• 3 tbsp mayonnaise

• 1 tbsp tomato ketchup

• 1 tsp creamed horseradish

• 1 tsp Worcestershire sauce

• 1 tsp finely diced onion or pickle relish

• Pinch of black pepper

Method

1. Make the Russian Dressing

In a small bowl, combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, onion or pickle relish, and black pepper. Mix until smooth and set aside.

2. Prepare the Filling

Warm the pastrami gently in a pan, steamer, or microwave until hot and tender. Drain the sauerkraut thoroughly and squeeze out any excess moisture so the sandwich stays crisp.

3. Assemble the Sandwich

Butter one side of each slice of rye bread. Flip the bread over and spread a generous layer of Russian dressing on the unbuttered side of both slices.

Layer one slice with Swiss cheese, warm pastrami, sauerkraut, and the remaining Swiss cheese. Top with the second slice of bread, keeping the buttered side facing outward.

4. Cook

Place the sandwich into a skillet over medium heat. Cook for 3–4 minutes per side, pressing lightly with a spatula, until the rye bread is deeply golden and crisp and the cheese has fully melted.

5. Serve

Rest for 1 minute before slicing in half and serving hot.