Reuben sandwich

Reuben sandwich

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
2
Photographer
Patricia Niven

MR: I’m not here to debate the history of this sandwich, just to tell you that it’s delicious. This one that comes and goes on the menu at Pope Joan is a winner.

Ingredients

Quantity Ingredient
4 slices cornbread or rye bread
2 tablespoons russian mayo (see below)
4–6 slices corned beef
4 slices smoked mozzarella, emmental or cheddar
2 tablespoons pickled red cabbage or sauerkraut

Russian mayo

Quantity Ingredient
80g see method for ingredients
pinch cayenne pepper
small pinch smoked paprika
1/4 teaspoon horseradish paste, horseradish cream or mustard (optional)
juice of 1/4 lemon
pinch salt flakes

Method

  1. For the Russian mayo, put all the ingredients in a bowl and mix together well.

    Lay the bread slices down on a board and spread generously with the mayo like butter. Top two of the slices with the corned beef slices, cheese and pickled cabbage, then lay over the remaining bread slices and sandwich together. Transfer the sandwiches to a toasted sandwich press or a lightly oiled pan and cook for 6–8 minutes until golden and crunchy, pressing down lightly with a spatula and turning halfway through if cooking in the pan. Serve.
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