This is a classic American deli sandwich and harks back to the Irish/Jewish roots of corned beef, and the institution of US delis. It's perfect for lunch or a fridge raid on the leftover corned beef.
Corned beef sliced
Rye bread - I used Lekkebrot from Bakers Delight, toast cut, 2 slices for each sandwich
Canned sauerkraut
Slices of tasty cheese
Mayo
1. Butter the bread. Turn over and spread a layer of mayo. You could add some mustard. Stack sauerkraut, cheese and corned beef.
2. Top with second slice of bread, butter side up.
3. In a frypan cook the sandwich, butter side down until toasted and turn over to cook the other side, as you would make a toasted sandwich.
Reuben Pasifica:
As above, except mix some canned corned beef with some mayo and finely chopped onion or spring onion. Replace the sauerkraut with watercress. Toast and cut into triangles, toothpicked to hold them together.
Reuben sandwich
Reuben sandwiches filled with corned beef, cheese and sauerkraut.Photo / Janna Dixon
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