The hot reuben roll
The Reuben has been a stalwart of the New York dining scene since the beginning of the 20th century. Today, it reigns supreme as the king of NYC sandwiches. In this version it’s made in a baguette – the soft dough soaking up the juices. This also makes it great for take-away! Filled with juicy, tender pieces of pulled pastrami, marinated in a mustard sauce. Along with pickled cucumber, Swiss cheese and Russian sauce, then heated in the sandwich press to melt the cheese, heat the filling and make a golden crust.
120ml Japanese mayonnaise
30ml tomato ketchup
1 tablespoon chives, chopped
4 small baguettes
125104 Caterers' Choice salted butter
12 156792 Mont Suisse Swiss cheese slices
400g 190389 Jefferson's pulled pastrami
4 165956 Casa de Mare dill cucumbers, sliced lengthways
200g sauerkraut, drained
193131 Cornish sea salt and pepper mix, to season
Pre-heat the sandwich grill. In a small bowl make the Russian sauce by mixing the mayonnaise, ketchup, horseradish and chives. Set aside.
Slice the baguettes lengthwise and butter the inside of each. Divide cheese into four portions and lay on one side of each baguette. On the other side of each baguette spread a quarter of the pulled pastrami. Spoon the Russian sauce over the pastrami. Lay the pickles and sauerkraut over the cheese and pastrami. Season the filling with salt and pepper. Close the baguettes, spread a little butter on the outside.
Heat the baguettes in the sandwich press for 10 minutes or until golden brown and the cheese has melted. Remove from heat. Serve immediately.
For an authentic-looking New York touch, wrap in baking paper and aluminium foil.
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