Deconstructed reuben sandwich recipe | delicious. magazine

Name: Deconstructed reuben sandwich recipe | delicious. magazine
Ingredients: 1/2 white cabbage, finely sliced; 1 small granny smith apple, cored and grated; Juice 2 lemons; 5 tbsp natural yogurt; 2 tsp French’s mustard (or similar gluten-free mustard), plus extra to serve; 3 cornichons, chopped, plus extra to serve; 120g sliced pastrami (check the label to make sure it’s gluten free); 2 handfuls watercress; 4-6 gluten-free toasts or crispbreads (we used The Foods of Athenry multiseed soda bread toast); 60g gruyère, grated into shavings

www.deliciousmagazine.co.uk

Deconstruct your favorite Reuben into a light summer salad with this easy, gluten-free recipe from delicious. magazine.

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Ingredients

1/2 white cabbage, finely sliced
1 small granny smith apple, cored and grated
Juice 2 lemons
5 tbsp natural yogurt
2 tsp French’s mustard (or similar gluten-free mustard), plus extra to serve
3 cornichons, chopped, plus extra to serve
120g sliced pastrami (check the label to make sure it’s gluten free)
2 handfuls watercress
4-6 gluten-free toasts or crispbreads (we used The Foods of Athenry multiseed soda bread toast)
60g gruyère, grated into shavings