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How To Make The Reuben Sandwich
30 minutes
Easy
2
There are lots of variations on this epic sandwich, which is famous throughout NYC delis. This is our take on the Reuben salt beef sandwich. Note: the salt beef can be swapped out for our ready prepared English Corned beef.
Method:
- Make the relish by simply stirring together the mayo, ketchup, mustard, horseradish and a few drops of Worcestershire sauce and keep to one side
- Next make the cheese sauce by melting the butter and flour together over a medium heat, then gradually whisk in the milk to create a thick white sauce followed by the cheese. Season to taste and keep warm.
To assemble:
- Shallow fry the bread in melted butter until golden.
- Spoon the sauerkraut between two slices of fried bread, followed by the salt beef, top with the cheese sauce, then finally a dollop of the relish. Sandwich together and eat straight away with sliced gherkin.
To serve:
- A nice cold beer and lots of napkins!
- The Ingredients
- • 4 slices thick white country loaf, sourdough or rye bread
- • 2 thick cut slices cooked salt beef (warmed in a little stock)
- • 2 tbls sauerkraut gently warmed through
- • 100g Gruyere or Emmenthal cheese
- • 1 tsp. plain flour
- • 10g butter plus extra to fry
- • 100ml warm full fat milk
- • 1 tbls mayonnaise
- • 1 tbls ketchup
- • 1 tsp. horseradish
- • 1 tsp. French mustard
- • Few drops Worcestershire sauce
- • Salt & pepper to season
- • Sliced gherkins to serve
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