Reuben Sandwich

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1114
• Protein: 52 g
• Carbs: 106 g
• Fat: 56 g

Ingredients

• 8 piece Rye and wheat bread ( thick slices )
• 60 g Minimum butter sweet ( softened )
• 8 piece Emmental cheese ( slices )
• 4 tbsp Japanese mayo
• 2 tsp Horseradish
• 2 tsp Mustard
• 300 g Canned corned beef ( thinly sliced )
• 200 g Sauerkraut ( well drained )

Instructions

1. Preparing the sauce

   In a bowl, mix the Japanese mayonnaise, horseradish, and mustard. The sauce should be smooth with a sharp kick from the horseradish.

2. Preparing the bread

   Generously butter one side of each rye bread slice. This side will touch the pan to achieve a golden, crispy crust.

3. Assembling the sandwich

   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. Pan-frying

   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.

Chef's tips

• 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.

Storage

Best enjoyed immediately out of the pan to maintain the crispiness.