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.
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.