Reuben sandwich on rye bread
2 servings
60 minutes
The 'Reuben' sandwich on rye bread is a classic of American cuisine with a rich history. According to one version, it originated in the early 20th century thanks to an unassuming restaurant in Omaha, Nebraska, and quickly gained popularity. This sandwich combines juicy meat, tangy sauerkraut, and melted cheese, creating a unique flavor combination: the richness of pork is softened by the acidity of the cabbage, while a ketchup and mayonnaise-based sauce adds zest. Rye bread not only enhances the flavor but also adds a crispy texture due to being toasted in butter. It can be served as a standalone dish or with potato chips, making it an ideal option for a cozy lunch or hearty snack.
1
Salt and pepper the pork tenderloin. Sear on both sides in sunflower oil for 2 minutes each side. Generously coat with mustard and minced garlic. Wrap in foil and place in a preheated oven at 200 degrees for 30-35 minutes.
- Pork tenderloin: 300 g
- Dijon mustard: 100 g
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: to taste
2
Cut the loaf into 4 pieces.
3
Squeeze the cabbage to remove the juice.
- Sauerkraut: 300 g
4
Cut the cheese into 8 pieces.
- Cheese: 200 g
5
Mix ketchup with mayonnaise, grate cucumbers on a coarse grater, and add to the sauce.
- Ketchup: 100 g
- Mayonnaise: 100 jars
- Marinated cucumbers: 5 piece
6
Cut the pork into thin slices.
- Pork tenderloin: 300 g
7
Make a sandwich with black bread. Layer sauce, cabbage, meat, and cheese. Close with a second slice and fry in butter on both sides for a minute until crispy.
- Rye bread: 4 pieces
- Ketchup: 100 g
- Sauerkraut: 300 g
- Pork tenderloin: 300 g
- Cheese: 200 g
- Butter: 50 g
