Reuben SandwichBen O'Donoghue
- 4 rounds or Rye bread slices
- 300gm sliced pastrami
- 100gm sauerkraut
- 200gm comte cheese or cheddar
- 2 large garlic and dill pickles cut in half
- 4 tbsp kewpie mayo
- 1 tbsp hot English mustard
- 100gm butter soft
- Combine the hot English mustard with the kewpee mayo and set aside
- Butter one side of each slice of rye, place the bottom two slices butter side down. Spread the top of that slice with a spoon full of mustard mayo.
- Then divide the pastrami between the two slices of bread then top each with the sauerkraut. Top with the sliced cheese
- Spread the remaining mustard mayo over the two remaining slices on the un buttered side and top the sandwich with the butter side up
- Heat a not stick pan on a medium heat. Add the remaining butter to the pan and melt until foaming add the sandwiches and gently fry until golden on each side and the cheese is melted.
- Serve with the sliced dill pickles
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