A hot rye toastie with pastrami, cheese and sauerkraut, cut on the diagonal on a chopping board on the outdoor worktable, next to a jar of sauerkraut with caraway and a bowl of dressing

Recipe

Hot rye toastie with sauerkraut and Jarlsberg

Name: Hot rye toastie with sauerkraut and Jarlsberg
Total time: 20 min
Yield: 2 toasties
Ingredients: 4 slices of dark rye bread; 150 g pastrami or salt beef, thinly sliced; 4 slices of Jarlsberg; 6 tbsp sauerkraut with caraway; 2 tbsp soft butter; 2 tbsp mayonnaise; 1 tbsp ketchup; 1 tsp mustard; 1 tbsp finely chopped pickled gherkin

The Reuben is a classic American sandwich with salt beef, cheese and sauerkraut on rye. Here it is made with Jarlsberg and sauerkraut with caraway, and fried in the pan until the bread is crisp and the cheese has melted.

Makes 2 toastiesTime 20 minutes

Ingredients

Toasties

4 slices of dark rye bread
150 g pastrami or salt beef, thinly sliced
4 slices of Jarlsberg
6 tbsp sauerkraut with caraway
2 tbsp soft butter

Dressing

2 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
1 tbsp finely chopped pickled gherkin

Method

Stir the mayonnaise, ketchup, mustard and gherkin together for the dressing.
Squeeze the sauerkraut lightly so most of the brine runs off.
Butter one side of each slice of bread. Put two slices butter side down and spread dressing on top.
Add a slice of cheese, half the meat, three tablespoons of sauerkraut and another slice of cheese. Top with the last two slices of bread, butter side up.
Fry the toasties in a frying pan over medium-low heat for 4 to 5 minutes on each side, with a lid for the first few minutes, until the bread is crisp and the cheese has melted.
Cut the toasties on the diagonal and serve with the rest of the dressing.

Tip

Cheese on both sides of the filling keeps the bread from going soggy from the sauerkraut.

The jar in this recipe Sauerkraut with caraway About sauerkraut with caraway