Reuben sandwich (Yes I know a Reuben traditionally has corned beef and not pastrami)

Ingredients

– 2 slices rye bread
– 300g (10.5 oz) sliced hot pastrami
– 100g (3.5 oz) sauerkraut
– 50g (1.75 oz) grated cheese
– 1 small brown onion, finely sliced
– 2 egg yolks
– 50g (1.75 oz) tomato ketchup
– 10g (1 tsp) hot sauce
– 1 tsp paprika
– 2 tbsp creamed horseradish
– 10g (2 tsp) Worcestershire sauce
– 200g (7 fl oz) peanut oil
– salt to taste

Method

Russian dressing:

1. Place the finely sliced brown onion, egg yolks, ketchup, hot sauce, paprika, creamed horseradish, Worcestershire sauce, and peanut oil into a tall jar.
2. Using an immersion blender, start blending at the bottom of the jar and slowly bring it up to emulsify the oil into the other ingredients, ensuring the sauce doesn’t split.
3. Check the seasoning and add salt if needed. If the sauce is too thick, add room temperature water until the desired consistency is reached.

Assemble the sandwich:

1. Lightly toast the two slices of rye bread under the grill.
2. Spread a tablespoon of Russian dressing on each slice.
3. Add the sauerkraut on one side and the hot pastrami on the other.
4. Sprinkle the grated cheese over the pastrami and place the sandwich back under the grill until the cheese melts.
5. Cut the sandwich in half and enjoy!

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