Dan Doherty Recipe: Reuben Open Top

Ahead of Supper with Duck and Waffle’s Chef Director at The Lucky Onion‘s No.38 The Park, we bring you a Dan Doherty recipe from his second cook book, Toast Hash Roast Mash.

The Reuben is a classic. Either from Nebraska or, as is more commonly believed, New York (there are a few theories as to which is true), it’s one of the best sandwiches out there – the sandwich that has everything. To me it represents a Saturday lunch with a cold beer, watching the football with friends. Rather than using the traditional sauerkraut, I prefer the tang of a good gherkin.

Let’s face it, we all have a jar of gherkins lurking in our cupboard, but few of us have sauerkraut. I also prefer this served as an open sandwich, almost cheese-on-toast style, with the cheese as the crowning glory on top of the meaty goodness.

Makes 2

Preparation time: 10 minutes

Cooking time: 10 minutes

2 slices of rye bread

50g (1¾oz) salt beef/corned beef, sliced to your desired thickness (I like mine 5mm/¼ inch thick)

2 large gherkins, sliced lengthways, 5mm (¼ inch) thick

2 slices Swiss cheese

10g (¼oz) butter


2 teaspoons mayonnaise

1 tablespoon ketchup

1 teaspoon horseradish sauce

freshly ground black pepper

To make the dressing, mix all the ingredients together and set aside.

Have your grill ready to go, on a medium heat. Take the rye bread and divide the salt beef between the slices, then layer the sliced gherkins on top and finish each one with a slice of cheese.

Heat a non-stick pan over a medium heat and add the butter. When it begins to foam, place each sandwich in the pan and cook it for 1 minute, then put the pan straight under the grill. As the cheese melts, the bottom will start to crisp up.

It’ll take about 4 minutes to be ready, by which time the base will be crisp and the cheese will be bubbling. Serve with a good spoon of the dressing on the side.

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