My Favourite Sandwich: The British Reuben

By | 23rd October 2017

Ever since my first New York Deli experience back in 2011, I have longed for another Reuben sandwich. Typically this sandwich is served hot in most bodegas with Corned Beef, Swiss Cheese and a pink sauce almost akin to the special sauce found in Big Mac’s! However our Sandwiches in the UK just don’t cut that Deli experience, so I decided to make my own.

Here’s my recipe for a British take on the Reuben.

Print Recipe
The British Reuben
This recipe can be adapted to be as posh and fancy as you like. Swap the thick white bread for artisan breads, or my personal favourite... sourdough! This sandwich is also great on Rye bread too. Don't like Mayo? Then swap it for natural yogurt (just add some more seasoning and a dash of vinegar). The possibilities are endless.
Course Sandwiches
Prep Time 10 Minutes
Servings
Rounds
Ingredients
Russian Dressing (Sauce)
The Sandwich
Course Sandwiches
Prep Time 10 Minutes
Servings
Rounds
Ingredients
Russian Dressing (Sauce)
The Sandwich
Instructions
To make the Russian Sauce
  1. Mix all of the ingredients in a bowl and stir (very) well.
Constructing the Sandwich
  1. Slather both slices of bread with a thin layer of your Russian sauce.
  2. Place a slice of Corned beef on top of one slice and slather another thin layer of Russian sauce atop the Corned beef.
  3. Layer half the cheese, followed by 2 tbsp of Sauerkraut evenly atop the Corned beef.
  4. Slice your pickles so you have eight thin slices and layer four slices atop the Sauerkraut and cheese.
  5. Top the sandwich and repeat for the second round. Sit, eat, enjoy!
Recipe Notes

If you are using Tabasco as your Hot sauce, use only a quarter of the quantity, because it's a lot hotter than other hot sauces.

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