Toasted Reuben: emmental, pastrami, sauerkraut, thousand island dressing, dill pickles + potato chips.

Toasted Reuben: emmental, pastrami, sauerkraut, thousand island dressing, dill pickles + potato chips.

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

Close your eyes and you could be in New York – actually, this is better. I love the classic combination of Swiss cheese, pastrami and pickles. The pastrami used here is so good. I get mine expertly sliced by master butcher Gary McBean from Gary’s Meats at Prahran Market in Melbourne, and it’s just sensational. Speak to your local butcher about yours.

Ingredients

Quantity Ingredient
90g unsalted butter
20 slices cape grim brisket pastrami
8 slices emmental cheese
8 see method for ingredients
6 heaped tablespoons see method for ingredients, drained
4 heaped tablespoons see method for ingredients
see method for ingredients, to serve
8 slices light or dark rye sourdough loaf

Method

  1. Build the sandwiches, butter side down, on four squares of baking paper for ease of movement. Butter four slices of rye bread and turn them over.
  2. Liberally spread butter on the inside of the rye slices then place the pastrami on top. Add the slices of cheese and a few dill pickles before adding a heaped tablespoon of drained sauerkraut to each slice. Finish with a large tablespoon of thousand island dressing on each slice. Butter both sides of the remaining rye slices and top the sandwiches off. Gently press down.
  3. Heat a toasted sandwich press and cook the sandwiches until the cheese is just starting to melt. Cut the sandwiches in half and serve with potato chips.

Pro tips

  • If you take the time to make as many of these sandwich fillings as you can, then you will be rewarded. The thousand island dressing is a fantastic addition and worth spending the time on as it’s miles better than anything you can buy in a store.
Tags:
Toasties
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