Reuben Sandwich
4 servings
30 minutes
The history of this sandwich began in the last century and has many versions of its origin. Some say that it was invented by a Jewish grocer, others claim that the sandwich was invented by Arnold Reuben, a restaurant owner in New York, and some attribute the development of the recipe to the American actress Marjorie Rambo. In any case, this grilled sandwich has settled in the kitchens of different countries of the world and along with this has acquired many variations. For example, in Montreal's "Reuben" corned beef is replaced with smoked meat, and in Michigan - with turkey, adding coleslaw instead of sauerkraut.
1
Prepare the necessary ingredients.
2
For the sauce, place mayonnaise, ketchup, horseradish, Worcestershire sauce, sugar, and paprika in a container.
3
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
4
Mix until homogeneous.
5
Spread butter on one side of each slice of bread.
- Rye bread: 8 pieces
- Butter: 60 g
6
Then flip the slices and brush them with sauce.
- Mayonnaise: 30 g
- Ketchup: 15 g
- Grated horseradish: 5 g
- Worcestershire sauce: 1 teaspoon
- Sugar: 0.5 teaspoon
- Paprika: pinch
7
Spread cheese on half of the bread slices, then add cabbage.
- Swiss cheese (Emmental type): 160 g
- Sauerkraut: 200 g
8
Place the meat on top.
- Pastrami: 340 g
9
Cover with bread on top, sauce side down.
10
Heat the skillet over medium heat and toast the sandwiches for 3 minutes on each side.
11
Submit.
