The origin of this New York classic is uncertain, but many agree that this savoury sandwich was first served in Reuben’s Deli on East 58th Street. Traditionally it is made with cured beef, Swiss cheese, sauerkraut and Russian dressing, served between two slices of rye bread. Our version features cheddar and pastrami, which can be substituted for smoked ham, if preferred, or left out altogether for a vegetarian version.
For the dressing, whisk all ingredients until thoroughly combined. Set aside and refrigerate until needed.
For the sandwiches, butter one side of each slice of rye bread. Heat a griddle pan and briefly toast the bread slices, buttered side down.
Top the bread slices with sauerkraut, pastrami, cornichons and cheddar cheese. Drizzle with a little dressing and top with the remaining slices of bread, toasted side up. Place in the oven to heat for about 4 minutes. Remove from the oven, slice the sandwiches diagonally and serve with the rest of the dressing on the side.
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