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Toasted Reuben sandwiches
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Iconic American deli sandwich from Katz's Deli in NYC.
Ingredients:
  • 400g white cabbage
  • 60ml (1/4 cup) olive oil
  • 20.00 gm caster sugar
  • 250ml (1 cup) dry white wine
  • 40.00 ml white wine vinegar
  • 100g (1/3 cup) whole-egg mayonnaise
  • 46.80 gm prepared horseradish (see note)
  • 18.80 gm sour cream
  • 1/3 bunch flat-leaf parsley
  • 1/2 eschalot or 1 spring onion
  • 250g gruyere
  • 200g pickled gherkins
  • 8 slices rye bread
  • 50g butter, at room temperature
  • 250g thinly sliced corned beef
Instructions:
  • Preheat the oven to 220C. While the oven is heating up, prepare the flavorful Russian dressing by mixing mayonnaise, horseradish, sour cream, parsley leaves, and eschalot in a bowl. This dressing yields 1/2 cup of deliciousness.
  • Slice gruyere and gherkins thinly. Butter one side of the bread slices, then flip them over. On half of the slices, spread half of the Russian dressing, then layer with sauerkraut, gherkins, corned beef, and gruyere. Spread the remaining slices with the rest of the Russian dressing, then place them on top, buttered side facing up.
  • In a large, heavy-based pan over medium heat, heat the remaining 1 tablespoon oil. Place sandwiches in the pan and toast each side for 1 1/2 minutes or until golden. Transfer to an oven tray and bake for 5 minutes until the cheese is melted. Serve immediately.

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