Here's my recipe for one of my favourite sandwiches - the rueben. This one has homemade pastrami, Swiss cheese, sauerkraut and a creamy sauce.
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Category
Lunch
Servings
1
Prep time
15 minutes
Cook time
10 minutes
Here's my recipe for one of my favourite sandwiches - the reuben but with a little twist. This one has homemade pastrami instead of corned beef, Swiss cheese, sauerkraut and a creamy sauce. If you've followed along on the homemade sauerkraut, pastrami and rye sourdough journey, then this is the final recipe to bring all those incredible ingredients together. Enjoy!
Ingredients
- 2 slices rye bread
- 300g (10.5 oz) sliced hot pastrami
- 100g (3.5 oz) sauerkraut
- 50g (1.75 oz) grated cheese
- 1 small brown onion, finely sliced
- 2 egg yolks
- 50g (1.75 oz) tomato ketchup
- 10g (1 tsp) hot sauce
- 1 tsp paprika
- 2 tbsp creamed horseradish
- 10g (2 tsp) Worcestershire sauce
- 200g (7 fl oz) peanut oil
- salt to taste
Directions
Russian dressing
Place the finely sliced brown onion, egg yolks, ketchup, hot sauce, paprika, creamed horseradish, Worcestershire sauce, and peanut oil into a tall jar.
- Using an immersion blender, start blending at the bottom of the jar and slowly bring it up to emulsify the oil into the other ingredients, ensuring the sauce doesn't split.
- Check the seasoning and add salt if needed. If the sauce is too thick, add room temperature water until the desired consistency is reached.
Assemble the sandwich
Lightly toast the two slices of rye bread under the grill.
- Spread a tablespoon of Russian dressing on each slice.
- Add the sauerkraut on one side and the hot pastrami on the other.
- Sprinkle the grated cheese over the pastrami and place the sandwich back under the grill until the cheese melts.
- Cut the sandwich in half and enjoy!
