FullNest
Reuben Sandwich
Serves 8
Brunch
Quick Dinners
Saucy
Crowd Pleasers
Gluten Free
As promised ... the Reuben! I've been to Kat'z delicatessen in New York (humble brag) and this version is right up there!
Prep time - 10 minutes
Cook time - 2 minutes
Ingredients
- 2kg of my homemade pastrami (click for recipe)
- 1 loaf of rye sourdough bread
- 16 thin slices Jarlsberg cheese
- 1 x 500g jar sandwich stacker pickles
- 1 x 500g jar sauerkraut
- 1 small jar caramlised onion relish
- 1 small jar Dijon mustard
- 120g butter
- 1 large pack plain chips (crisps - see picture)
- 1 jar mini gherkins (see picture)
Cooking Steps
1
To begin, butter the bread so the butter will be facing on the outside of the sandwich.
2
Next spread Dijon mustard on the inside of the sandwich. On one side of the bread layer a generous amount of the sliced pastrami.
3
To the pastrami add a generous dollop of onion relish and spread over the pastrami. Next, add sandwich pickles and sauerkraut.
4
Finally, add 2 slices of cheese and the top slice of bread (butter side facing out).
5
To cook, place your sandwich on a frypan and cook on high for about 1 minute on each side (until the bread is golden brown).
To serve, cut the sandwich in half and serve with a handful of plain crisps and a few mini gherkins (see picture above).
Next ... EAT...ENJOY!
