Reuben Sandwich

Ingredients

• 4 slices seeded rye bread
• 300g thinly sliced corned beef
• 150g sauerkraut, well drained
• 4 slices Swiss or Emmental cheese
• 40g unsalted butter, softened
• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tbsp finely chopped gherkin
• 1 tsp horseradish sauce
• 1/2 tsp sweet paprika
• Pinch of cayenne

Before you cook

• Squeeze the sauerkraut hard in your hands or a clean towel until barely any liquid comes out
• Finely chop the gherkin
• Stir the mayonnaise, ketchup, gherkin, horseradish, paprika and cayenne together to make the dressing
• Soften the butter

Steps

1. Warm the drained sauerkraut in a small dry pan over medium heat for 3 minutes so it is not cold in the finished sandwich, then set it aside.
2. In the same pan, warm the corned beef in loose folds for 2 minutes just until it relaxes.
3. Butter one side of each slice of rye bread right to the edges.
4. Turn two slices butter side down and spread the unbuttered face generously with the dressing.
5. Lay a slice of cheese on each, then pile on the warm corned beef.
6. Spoon the sauerkraut over the beef and top with the second slice of cheese, which glues the sandwich together.
7. Spread the remaining slices of bread with the rest of the dressing and close the sandwiches, buttered side facing out.
8. Set a heavy skillet over medium-low heat and lay the sandwiches in.
9. Press them with a second pan or a spatula and cook for 4 minutes until the underside is deep brown.
10. Flip the sandwiches and cook for another 4 minutes, until the cheese is visibly molten at the edges.
11. Rest the sandwiches for 1 minute, then cut them in half on the diagonal.