Name: New York Reuben Sandwich
Prep time: 10 min
Cook time: 5 min
Ingredients: 6 large dill pickles or gherkins; 1/4 cup good quality mayonnaise; 1 tablespoon Dijon mustard; 1 cup drained sauerkraut; Salt and freshly ground black pepper, to taste; Butter, for spreading; 8 thick slices rye and caraway bread; 250g thinly sliced corned beef or silverside; 4 thick slices Swiss cheese

6 large dill pickles or gherkins
1/4 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 cup drained sauerkraut
Salt and freshly ground black pepper, to taste
Butter, for spreading
8 thick slices rye and caraway bread
250g thinly sliced corned beef or silverside
4 thick slices Swiss cheese

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Finely dice 2 pickles and combine with mayonnaise, mustard and sauerkraut, season to taste.
Lightly butter bread on both sides and sandwich with sauerkraut, beef and cheese.
Grill in a sandwich press until golden and warm and serve with remaining pickles.

Finely dice 2 pickles and combine with mayonnaise, mustard and sauerkraut, season to taste.
Lightly butter bread on both sides and sandwich with sauerkraut, beef and cheese.
Grill in a sandwich press until golden and warm and serve with remaining pickles.

Finely dice 2 pickles and combine with mayonnaise, mustard and sauerkraut, season to taste.
Lightly butter bread on both sides and sandwich with sauerkraut, beef and cheese.
Grill in a sandwich press until golden and warm and serve with remaining pickles.

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Lynda

27 June 2015, 2:15 pm

The best grown-ups toasty - I don't know why I don't think about making a Reuben when I'm home as no trip to NY is complete without one. I was playing scrabble with American scrabble mates the other day when one left off to make some and I've been craving one ever since. This recipe is classic although there are many delicious versions out there in cafe land. I made a pile for lunch and the kids weren't keen, more suited to an adult palate perhaps, lucky us, nom nom..

+ 17 star only ratings in addition to the reviews above

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