Reuben Sandwich

Cook Time 10 minutes

Servings 2


4 slices rye bread
2 tbsp Russian mayo (see below)
4–6 slices corned beef
4 slices smoked mozzarella, emmenthal or cheddar
2 tbsp pickled red cabbage or sauerkraut

Russian Mayo
½ cup whole egg mayonnaise
Pinch of cayenne pepper
Pinch of smoked paprika
1 tsp horseradish paste (or mustard)
¼ lemon, juiced
Pinch of salt flakes


For the Russian mayo, put all the ingredients in a bowl and mix together well.

Lay the bread slices down on a board and spread generously with the mayo. Top two of the slices with the corned beef, cheese and pickled cabbage, then lay over the remaining bread slices and sandwich together.

Spread both slices of the sandwich generously with butter, then transfer the sandwiches to a toasted sandwich press or a lightly oiled pan and cook for 6–8 minutes until golden and crunchy, pressing down lightly with a spatula and turning halfway through if cooking in the pan. Serve immediately.




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