Saturday, July 26, 2014

Recipe: Reuben Sandwiches

Reuben sandwiches are one of those classic American dishes that I'd not encountered until I moved to the US. The combination of flavours doesn't sound like it should be good but it is! This is now one of my go to comfort meals.

Reuben Sandwiches

2 slices rye bread
1 tbspn Dijon Mustard OR 1 tbspn Russian Dressing
2 slices Pastrami or Corned Beef
1 slice Swiss cheese
1/2 cup sauerkraut 
1 tbspn butter


  • In this picture I've used sourdough but traditionally a marbled rye bread is used. Any good quality bread will do but you want something dense enough to hold up to the pickled strong ingredients
  • In a pan heat the sauerkraut and the pastrami until warm
  • Russian Dressing is a combination of mayonnaise, ketchup and other ingredients either this or Dijon Mustard can be used. Supposedly the choice of the two is an East/West coast variation 
  • Spread your condiment on the bread slices - I opt for Mustard
  • Cut the warm pastrami to size and place on the bread, then layer the cheese and the sauerkraut
  • Close the sandwich and then butter the outside of the bread
  • Grill the sandwich either in a skillet or using a panini press 
  • Serve with sweet American soda like Root Beer, Dr Pepper or Coca Cola

1 comment:

  1. They've been hugely popular in Sydney the last couple of years, for some reason suddenly everyone had to have one on the menu. I occasionally think they're a bit like America's answer to the Ploughman's Lunch.