Make this iconic Reuben sandwich the traditional way – an irresistible blend of corned beef, sauerkraut, cheese and sauce – or opt for pastrami if you prefer
Prep:15 mins
Serves 4
8 slices corned beef100g gruyère, sliced 4 tbsp butter, softened8 thick slices rye bread75g white sauerkraut
STEP 1Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper.STEP 2Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling.STEP 3Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned beef and the sauerkraut, then sandwich with the remaining bread slices, mayonnaise-side down. Secure with cocktail sticks, then slice in half to serve.
