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QUICK RUBEN SANDWICH

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Ingredients

2 Slices Rye Bread
Mayonaise
4 tsp Sauerkraut Homemade
1 Small Knob Butter
1 Fresh Red Chilli Deseeded and Finely Sliced
8 Slices Pastrami
3 Gherkins
600g Swiss Cheese
1 Handful Watercress To Serve
Sauerkraut
1/2 White Cabbage
Salt
60ml White Wine
60ml White Wine Vinegar
10 Juniper Berries Crushed

QUICK RUBEN SANDWICH

  • Medium

Ingredients

  • Sauerkraut

Directions

Steps

1
Done

Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami.

2
Done

Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.

3
Done

Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.

4
Done

Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!

5
Done

Sauerkraut

Shred the cabbage finely then place in a bowl, sprinkle liberally with salt and leave at room temperature for 3 hours, mix and massage the cabbage, it should have softened but still be fresh and crunchy.

6
Done

Now add the remaining ingredients and mix, cover with cling cilm and leave out of the fridge in a cool area for 12 hours then refrigerate and use after 3-4 days for best results.

7
Done

Heat a knob of butter in in a small pot then sauté cabbage quickly until warm then add to your sandwich.

The Cafe

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