Reuben Sandwich

Ben O'Donoghue

Ingredients:

Makes Two

  • 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

Method:

  1. Combine the hot English mustard with the kewpee mayo and set aside
  2. 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.
  3. Then divide the pastrami between the two slices of bread then top each with the sauerkraut. Top with the sliced cheese
  4. Spread the remaining mustard mayo over the two remaining slices on the un buttered side and top the sandwich with the butter side up
  5. 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.
  6. Serve with the sliced dill pickles

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