Name: Reuben sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 8 slices corned beef; 100g gruyère sliced; 4 tbsp butter softened; 8 thick slices rye bread; 75g white sauerkraut; 100g mayonnaise; 2 tbsp soured cream; 1 small shallot finely chopped; 2 tbsp parsley finely chopped; 2 tbsp pickled cucumber relish; ½ tbsp creamed horseradish; ½ tbsp Worcestershire sauce; 2 dashes hot sauce; ½ lemon juiced

Two halves of a reuben sandwich stacked on a plate

8 slices corned beef
100g gruyère
sliced
4 tbsp butter
softened
8 thick slices rye bread
75g white sauerkraut

For the mayonnaise

100g mayonnaise
2 tbsp soured cream
1 small shallot
finely chopped
2 tbsp parsley
finely chopped
2 tbsp pickled cucumber relish
½ tbsp creamed horseradish
½ tbsp Worcestershire sauce
2 dashes hot sauce
½ lemon
juiced

Method

step 1
Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper.
step 2
Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling.
step 3
Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned beef and the sauerkraut, then sandwich with the remaining bread slices, mayonnaise-side down. Secure with cocktail sticks, then slice in half to serve.