Classic Reuben Sandwich with Sauerkraut
20 min
Quick
Gurkerl Küche
Preparation method
Ingredients overview
- 4 slices rye bread
- 50 g unsalted butter
- 4 slices Swiss cheese slices
- 200 g sauerkraut
- 200 g beef pastrami
- 100 g mayonnaise
- 1.5 tbsp tomato ketchup
- 1 tbsp horseradish
- 1 tbsp Worcestershire sauce (e.g., Lea & Perrins)
- 1 tsp granulated sugar
- 1 pinch sweet paprika powder
- Table salt
- Black pepper
PREPARATION OF THE RUSSIAN DRESSING
Combine all ingredients for the dressing in a small bowl and whisk thoroughly until smooth. Season with table salt and freshly ground black pepper to taste.
ASSEMBLY AND TOASTING
Generously butter one side of each slice of bread. Flip one slice over and spread the unbuttered side with the prepared dressing. Layer with cheese slices (2 per sandwich), beef pastrami, and well-drained sauerkraut. Drizzle with a little extra dressing. Place a second slice of bread on top, unbuttered side down. Repeat the process for the second sandwich.
Toast the sandwiches in a pan or on a grill over medium heat until golden brown on both sides, the bread is crispy, and the cheese is temptingly melted. Cut diagonally and serve immediately.
Chef's tip
For a particularly authentic aroma, you can briefly warm the sauerkraut in a pan before assembling. Make sure to squeeze out the sauerkraut well so that the sandwich doesn't get soggy.
Ingredients
Nutritional values
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