Reuben Sandwich from New York Christmas by Lisa Nieschlag and Lars Wentrup
The origin of this New York classic is uncertain, but many agree that this savoury sandwich was first served in Reuben’s Deli on East 58th Street. Traditionally it is made with cured beef, Swiss...
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Ingredients
- 8 slices rye bread
- 4 tsp wholegrain mustard
- 8 tsp butter
- 8 slices pastrami
- About 160 g (5¾ oz) sauerkraut
- 8 cornichons (French gherkins), cut lengthwise into strips
- 8 slices cheddar
- 2 tbsp ketchup
- 120 g (4¼ oz) mayonnaise (see recipe)
- 1 tbsp horseradish cream
- ¼ tsp paprika powder
- 1 tbsp Worcester sauce
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