My reuben
Prep time: 15 min
Cook time: 10 min
Servings: 1
Here's my recipe for one of my favourite sandwiches - the reuben but with a little twist. This one has homemade pastrami instead of corned beef, Swiss cheese, sauerkraut and a creamy sauce. If you've followed along on the homemade sauerkraut, pastrami and rye sourdough journey, then this is the final recipe to bring all those incredible ingredients together. Enjoy!
Ingredients
- 2 slices rye bread
- 300g (10.5 oz) sliced hot pastrami
- 100g (3.5 oz) sauerkraut
- 50g (1.75 oz) grated cheese
- 1 small brown onion, finely sliced
- 2 egg yolks
- 50g (1.75 oz) tomato ketchup
- 10g (1 tsp) hot sauce
- 1 tsp paprika
- 2 tbsp creamed horseradish
- 10g (2 tsp) Worcestershire sauce
- 200g (7 fl oz) peanut oil
- salt to taste
Directions
- Russian dressing
- Place the finely sliced brown onion, egg yolks, ketchup, hot sauce, paprika, creamed horseradish, Worcestershire sauce, and peanut oil into a tall jar.
- Using an immersion blender, start blending at the bottom of the jar and slowly bring it up to emulsify the oil into the other ingredients, ensuring the sauce doesn't split.
- Check the seasoning and add salt if needed. If the sauce is too thick, add room temperature water until the desired consistency is reached.
- Assemble the sandwich
- Lightly toast the two slices of rye bread under the grill.
- Spread a tablespoon of Russian dressing on each slice.
- Add the sauerkraut on one side and the hot pastrami on the other.
- Sprinkle the grated cheese over the pastrami and place the sandwich back under the grill until the cheese melts.
- Cut the sandwich in half and enjoy!