Roasted Beef Reuben with Horseradish Dressing
I am a tiny bit obsessed with Rueben Sandwiches. There is a tiny cafe in Soho that I visit when I am in London. Two people run the lunch service, one slicing the salt beef, still warm with a covetous wobble, and one assembling the sandwich at breakneck speed. Wrapped in greaseproof paper and handed over with a paper napkin, you then have to pay an extra 1 pound if you want to sit down at the prefabricated Formica table and chairs, I love this. At home however, proper salt beef is a bit tricky to track down, I’m suggesting here you use leftover roast beef instead of salt beef. Everything else in this sandwich is as it should be, on rye bread with sauerkraut, gruyere and lots of mustard, sandwiched shut with lashings of this delicious dressing.
INGREDIENTS
Serves 2
4 slices roasted beef
4 slices Gruyère or emmental cheese
4 tbsp sauerkraut, well drained
4 slices light rye or sourdough
1 tbsp mustard (American or Dijon)
For Horseradish dressing:
2 tbsp mayonnaise
2 tbsp sour cream
1 tbsp ketchup
1 tbsp sauerkraut juice
2 tsp horseradish sauce, (or freshly grated)
Salt and freshly ground black pepper
METHOD
Mix the Russian dressing ingredients in a bowl. Spread on all slices of bread. Top with cheese, beef, mustard and sauerkraut. Close into sandwiches and press lightly.
Toast in a dry pan or under the grill until warmed through and the cheese just melts.