Name: Ham reuben sandwiches
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 81.68 gm (4 tbsp) whole-egg mayonnaise; 62.40 gm tomato sauce (ketchup); 60.00 ml finely chopped cornichons plus extra halved cornichons to serve (see notes); 10.60 gm lemon juice; 8 slices sourdough or rye bread; 150g sliced gruyere or Jarlsberg cheese; 250g sliced ham; 250g sauerkraut, rinsed, squeezed dry (see notes); 30g unsalted butter; 18.20 gm olive oil; French fries, to serve

Ham reuben sandwiches

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Iconic New York sandwich with pastrami or corned beef.

Ingredients:

81.68 gm (4 tbsp) whole-egg mayonnaise
62.40 gm tomato sauce (ketchup)
60.00 ml finely chopped cornichons plus extra halved cornichons to serve (see notes)
10.60 gm lemon juice
8 slices sourdough or rye bread
150g sliced gruyere or Jarlsberg cheese
250g sliced ham
250g sauerkraut, rinsed, squeezed dry (see notes)
30g unsalted butter
French fries, to serve

Instructions:

Combine mayonnaise, sauce, chopped cornichons, and juice in a bowl. Spread the mixture onto each slice of bread. Place half of the cheese on 4 slices of bread, followed by ham, sauerkraut, and the remaining cheese. Finally, top with the remaining bread slices, sauce-side down. Enjoy!
In a large non-stick pan over medium heat, melt butter with oil. Cook sandwiches for 2-3 minutes on each side until bread is golden and cheese is melted. For a different option, toast in a lightly oiled sandwich press based on manufacturer's instructions. Serve with fries and a cold beer.

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