Name: Classic reuben sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Dressing; 1/3 cup mayonnaise; 2 tablespoon tomato ketchup; 1 tablespoon horseradish paste; 1/2 teaspoon worcestershire sauce; 500 gram sauerkraut; 50 millilitre olive oil; 1 small onion, sliced; 2 cloves garlic, crushed; 8 slice multigrain bread; 2 tablespoon butter, softened; 8 slice swiss cheese; 250 gram pastrami

Classic reuben sandwich

A blanket and a patch of lawn is all you need to turn lunch at home into a romantic spring picnic

Ingredients

Dressing

1/3 cup mayonnaise

2 tablespoon tomato ketchup

1 tablespoon horseradish paste

1/2 teaspoon worcestershire sauce

500 gram sauerkraut

50 millilitre olive oil

1 small onion, sliced

2 cloves garlic, crushed

8 slice multigrain bread

2 tablespoon butter, softened

8 slice swiss cheese

250 gram pastrami

Method

1.Mix dressing ingredients together and season to taste. Refrigerate until ready to use.

2.Drain sauerkraut in colander. Heat olive oil on medium heat in a saucepan, add onion then garlic and cook for 5 minutes, stirring occasionally. Add sauerkraut and cook for a further 5 minutes. Season to taste and cool.

3.Take 4 slices of bread and butter 1 side. Place buttered-side down on a chopping board, place on 1 slice of cheese, divide over half the pastrami, and 200g of sauerkraut filling (leftover sauerkraut filling will keep in fridge for at least 2 weeks. It is also great with things like sausages and mash).

4.Top generously with dressing, and divide over remaining pastrami and cheese. Place remaining slices of bread on top and butter the top side. Heat a frying pan until hot and cook sandwiches on each side for 1-2 minutes or until golden. Cut and serve.

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Ingredients

Method

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