Ingredients

Method

• 4 slices thick rye bread
• Butter, for spreading
• 6 slices corned beef
• 4 slices Emmentaler Swiss cheese
• Sauerkraut, to serve
For the Russian dressing
• 3 T mayonnaise
• 1 T tomato sauce
• a dash worcestershire sauce

Method

Ingredients

Combine the ingredients for the Russian sauce and leave aside.

Assemble your sandwich by buttering one side of each slice of rye, turning it over cutting board down.

Top the other, unbuttered side of rye with corned beef, Swiss cheese, a generous helping of sauerkraut and a spoonful of Russian dressing. Top with the other slice of rye.

Fry your Reuben in a pan over a medium heat, buttered side down, and flip over after 5 – 10 seconds, as soon as it's nice and golden brown. Then toast the other side. Serve hot out of the pan.

Variations:

The Rachel: Substitute the corned beef for Pastrami and the sauerkraut for coleslaw

West coast Reuben: Substitute the Russian dressing for Dijon Mustard

Blue Reuben: Use blue cheese dressing in place of the Russian dressing

LEARN HOW-TO: make Sauerkraut