Reuben Sandwich
Ingredients
- 8 pcRye and wheat bread (thick slices)
- 60 gUnsalted butter (softened)
- 8 pcEmmental cheese (slices)
- 4 tbspJapanese mayo
- 2 tspHorseradish
- 2 tspMustard
- 300 gCanned corned beef (thinly sliced)
- 200 gSauerkraut (well drained)
Method
A hot sandwich with crispy rye bread and a melting heart of cheese and tender meat. The acidity of the sauerkraut perfectly balances the richness of the browned butter.
- 1
In a bowl, mix the Japanese mayonnaise, horseradish, and mustard. The sauce should be smooth with a sharp kick from the horseradish.
- 2
Generously butter one side of each rye bread slice. This side will touch the pan to achieve a golden, crispy crust.
- 3
On the non-buttered side, spread the sauce. Layer the corned beef, a generous amount of well-drained sauerkraut, and the emmental slices. Close with the second slice, buttered side out.
- 4
Heat a pan over medium heat. Place the sandwich and press lightly with a spatula. When the bread is deep brown and the cheese starts to ooze out the sides, flip it. The bread should sizzle in the butter.
Frequently asked questions
How do you get this dish right?
- Squeeze the sauerkraut firmly between your hands to remove all juice, otherwise the bread will get soggy.
- Use medium heat: the bread needs time to brown without burning while the cheese melts through.
How long does this dish keep?
Best enjoyed immediately out of the pan to maintain the crispiness.
