serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Favourite Ferments
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 tbsp butter, softened
- 8 slices good-quality light rye bread
- 16 thin Swiss cheese slices
- 400 g good-quality pastrami, thinly sliced
- 1 ½ cups sauerkraut
- 8 dill pickles
For the dressing
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup finely chopped dill pickle
- 1 tbsp horseradish
- 1 tbsp finely chopped eschallot
- 1 tsp smoked paprika
- 1 tbsp hot sauce
Instructions
- To make the dressing, in a medium bowl combine the ingredients and mix well to combine. Set aside until needed.
- To make the one pan reuben sandwich, heat a large, heavy-based frying pan over low heat. Butter the sliced rye bread. Place two slices of bread, buttered-side down in the pan, then top the bread with a slice of cheese. Add some pastrami on the side of the pan and cook, tossing occasionally with tongs to warm the pastrami through, until the bread is toasted and the cheese has melted.
- Transfer the warmed pastrami to one slice of bread, then remove to a plate. Spoon over a little of the dressing on the pastrami, then top with sauerkraut (add a little extra dressing, if you like!). Top with the second slice of bread, then remove to a serving plate. Repeat until you have 4 sandwiches.
- Skewer the Reuben sandwiches with 2 dill pickles and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Favourite Ferments
