Name: Toasted Reuben Sandwiches Recipe
Total time: 35 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This is an american-deli classic, made famous by katz's delicatessen in new york. 

How to make Toasted Reuben Sandwiches Recipe

Sophia Young

Crawler

American

<p>This is an american-deli classic, made famous by katz's delicatessen in new york. </p>

Non Vegetarian

White cabbage

Olive oil

Caster sugar

Dry white wine

White wine vinegar

Whole-egg mayonnaise

Prepared horseradish

Sour cream

Flat-leaf parsley

Eschalot or 1 spring onion

Gruyere

Pickled gherkins

Slices Rye Bread

Butter,  At Room Temperature

Preheat oven to 220c. Meanwhile, to make russian dressing, combine mayonnaise, horseradish and sour cream in a bowl. Pick 1/4 cup leaves from parsley. Finely chop with eschalot, then stir into dressing. Makes 1/2 cup.

step 1

Thinly slice gruyere and gherkins. Spread 1 side of bread slices with butter, then flip over. Spread half the russian dressing over half the slices, then layer with sauerkraut, gherkins, corned beef and gruyere. Spread remaining slices with remaining russian dressing, then place, buttered-side up, on top.

step 2

Heat remaining 1 tablespoon oil a large, heavy-based pan over medium heat. Reduce heat to low, place sandwiches in pan, then cook for 1 1/2 minutes each side or until toasted. Transfer to an oven tray and bake for 5 minutes or until cheese is melted. Serve immediately.

step 3

Taste