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Sauerkraut Reuben Toastie
A timeless deli classic elevated with a homemade touch — this Reuben sandwich is the perfect harmony of rich, tangy, and savoury. Layers of tender sliced pastrami or beef meet smooth, melting Swiss cheese, sharp American mustard, and crisp gherkins, all nestled between slices of hearty rye bread.
Cooking Time 20 Minutes
Portions
2
Ingredients
Increase Portion Size
- Country Range Sliced Gherkins
- tsp Country Range Pink Peppercorns
- kg sliced white cabbage
- shallots, sliced
- tbsp Maldon sea salt
- tbsp caster sugar
- tsp caraway seeds
- bunch chopped dill
- g cooked beef or pastrami, sliced
- slices rye bread
- slices swiss cheese or medium cheddar
- tbsp American mustard
-
1
Step 1
To make the sauerkraut - place the sliced cabbage, salt, dill, caraway, peppercorns and sugar in a clean bowl and massage the cabbage with gloves on until all incorporated -
2
Step 2
Press all the ingredients and brine into a steralized large kilner jar and press down the cabbage bellow the brine with a small saucer or suitable weight and close the lid -
3
Step 3
Store in a cool dark area and open the lid every day and stir to release all the fermenting gasses and air bubbles -
4
Step 4
Refrigerate after 2 weeks if the bubbles have stopped -
5
Step 5
To make the sandwich – layer the beef, sauerkraut, cheese, gherkin, ad American mustard in the rye bread -
6
Step 6
Warm in the oven for 5 mins and serve
Ingredients
Increase Portion Size
- Country Range Sliced Gherkins
- tsp Country Range Pink Peppercorns
- kg sliced white cabbage
- shallots, sliced
- tbsp Maldon sea salt
- tbsp caster sugar
- tsp caraway seeds
- bunch chopped dill
- g cooked beef or pastrami, sliced
- slices rye bread
- slices swiss cheese or medium cheddar
- tbsp American mustard
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