Reuben Sandwich

P5 minutes C10 minutes S1

Ingredients:

  • butter, for spreading
  • 2 x slices rye sourdough
  • 60g sauerkraut, plus extra to serve
  • 100g thinly sliced corned beef or pastrami
  • 50g grated gruyere or Swiss cheese
  • 80g Riviana Sandwich Stackers, plus extra to serve
  • potato chips and chopped parsley, to serve

Russian dressing

  • 20g (1 slice) Riviana Sandwich Stackers, finely chopped
  • 2 tablespoons whole egg mayonnaise or sour cream
  • 2 teaspoons tomato sauce
  • 1 teaspoon horseradish cream

Method:

  1. To make the dressing, combine all of the ingredients in a bowl.
  2. Preheat a cast iron skillet, hotplate or sandwich press to medium heat. Butter one side of each slice of bread (the outside) and spread the dressing on the other side. Place bread butter-side down. Top the dressing side of one slice of bread with sauerkraut, beef, cheese and Riviana Sandwich Stackers. Close the sandwich with the butter-side out.
  3. Turn the heat to low and cook for 4 – 5 minutes, pressing down regularly, then flip the sandwich over and cook the other side until cheese is melted and the sandwich is golden on the outside. Serve immediately with potato chips, extra pickles and sauerkraut.

Products used

Sandwich Stackers