easiest way to prepare any night of the week Toasted Reuben sandwiches

How’s it going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Toasted Reuben sandwiches. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Toasted Reuben sandwiches is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Toasted Reuben sandwiches is something that I’ve loved my entire life.

Table of Contents


  • 400g white cabbage
  • 60ml (1/4 cup) olive oil
  • 1 tablespoon caster sugar
  • 250ml (1 cup) dry white wine
  • 2 tablespoons white wine vinegar
  • 100g (1/3 cup) whole-egg mayonnaise
  • 2 tablespoons prepared horseradish (see note)
  • 1 tablespoon sour cream
  • 1/3 bunch flat-leaf parsley
  • 1/2 eschalot or 1 spring onion
  • 250g gruyere
  • 200g pickled gherkins
  • 8 slices rye bread
  • 50g butter, at room temperature
  • 250g thinly sliced corned beef


  • Step 1
    Preheat oven to 220C. Meanwhile, to make Russian dressing, combine mayonnaise, horseradish and sour cream in a bowl. Pick 1/4 cup leaves from parsley. Finely chop with eschalot, then stir into dressing. Makes 1/2 cup.
  • Step 2
    Thinly slice gruyere and gherkins. Spread 1 side of bread slices with butter, then flip over. Spread half the Russian dressing over half the slices, then layer with sauerkraut, gherkins, corned beef and gruyere. Spread remaining slices with remaining Russian dressing, then place, buttered-side up, on top.
  • Step 3
    Heat remaining 1 tablespoon oil a large, heavy-based pan over medium heat. Reduce heat to low, place sandwiches in pan, then cook for 1 1/2 minutes each side or until toasted. Transfer to an oven tray and bake for 5 minutes or until cheese is melted. Serve immediately.

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