The Reuben Sandwich


  • 2 slices light rye bread
  • 2 or 3 forkfuls sauerkraut from jar, can or vacuum pack
  • American mustard, or other, to taste
  • 1 generous portion pastrami or US-style corned beef, sliced
  • dill pickle
  • crisps


Toast or grill the bread on one side only. The centre of the sandwich needs to be soft rather than crisp in order to grip the filling. Meanwhile, heat up the sauerkraut. Spread the untoasted side of the bread with the mustard. Arrange the meat slices on top, and heap on the sauerkraut. Clamp on the top slice of rye. Cut in half, and spear with cocktail sticks. Serve with pickle and crisps on the side.