Sunday 26 April 2015

Reuben-ish sandwich With pastrami, sauerkraut and Swiss cheese

My twist on a classic New York sandwich, so big you need sticks to hold it together

Serves 1
Super easy


  • 2 big slices rye bread, 1cm in size
  • low fat mayonnaise
  • 3 heaped tablespoons sauerkraut
  • 1 fresh red chilli, deseeded and finely sliced
  • 3 slices pastrami
  • a few gherkins
  • 60 g Swiss cheese
  • 1 handful watercress leaves, to serve

    The origin of the Reuben sandwich is hotly disputed, but many New Yorkers say it began in Reuben's Deli on East 58th Street. A classic Reuben sandwich should have Thousand Island dressing, but this is my version. Try it with nice smoked ham if you can't find pastrami
    Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.

    Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.

    Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!
    Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you.

    Nutritional Information Amount per serving:

    • Calories 850 43%
    • Carbs 68.4g 26%
    • Sugar 6.8g 8%
    • Fat 40.8g 58%
    • Saturates 18.6g 93%
    • Protein 46.9g 104%

    Of an adult's reference intake


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