Reuben Sandwich on Rye



Russian dressing

  • 1 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tsp horseradish sauce
  • Salt & Pepper

For the Sandwich

  • Butter for spreading
  • 2 slices Rye bread
  • 50g Carroll’s Shaved Pastrami
  • Few slices Emmental cheese
  • 2–3 tbsp sauerkraut


  1. For the Russian dressing, mix together all the ingredients and season with salt and pepper.
  2. Butter both sides of each bread slice. Pile the Pastrami high on one slice, top it generously with cheese and the sauerkraut. Spread the dressing on the other slice and place it on top of the sauerkraut.
  3. Heat a griddle pan and place the sandwich directly onto the dry pan. Press the sandwich down onto the pan with a spatula, and heat for 3–4 minutes on each side until the bread is well browned and the cheese has melted.