Reuben Sandwich from The Pickle Jar

By Erin Brown
Related Categories: Cookbook Confidential, Uncategorized

“Back in the day, on my way to Brockley Market in southeast London, I would stop off at Druid Street to deliver my Garlic & Dill Sauerkraut to Monty’s Deli, where they used it to fill their famous Reubens. Mark and Owen were masters at creating some of the best salt beef around, so I was pretty proud that they used my sauerkraut.  I always liked to keep my customers happy, so when they requested I squeezed out all the brine before packing the kraut, I agreed: there’s a fine line between a juicy sandwich and a soggy one! This is my version of one of the world’s most iconic sandwiches.” Nick Vadasz, author of The Pickle Jar

Vegetable oil, for frying

200g (7oz) corned beef, pastrami or salt beef slices

100g (3.oz) Vadasz Garlic & Dill Sauerkraut or homemade Sauerkraut with Garlic & Dill (see page 26 of The Pickle Jar), squeezed out until dry, reserving the brine

2 slices of Emmental cheese

2 thin slices of caraway or rye bread, or a good-quality soft white bread (but not sourdough)

Pepper

For the Russian Dressing

2 tablespoons mayonnaise

1 tablespoon mustard – a mix of Dijon and American works best

1 tablespoon Vadasz Super-Beet Kimchi brine or homemade Beetroot Kimchi brine (see page 25 of The Pickle Jar)

1 teaspoon horseradish sauce

1 tablespoon very finely diced onions

1 tablespoon very finely diced red pepper

1 or 2 slices of Vadasz Garlic & Dill

Pickles or homemade Quick Cucumber Pickle (see page 41 of The Pickle Jar), plus extra to serve

Garlic clove, crushed

Teaspoon paprika

Salt and pepper, if needed

First make your Russian dressing. Put all the ingredients in a bowl and mix well. Taste and add salt and pepper, if needed. (Any leftover dressing can be stored in the fridge for up to 5 days.)

Heat a large heavy-based frying pan over a low to medium heat. Once warmed up, cover the base with a few drops of vegetable oil. Carefully add the beef slices to one side of the pan and cook very gently for 2–3 minutes, until heated through, seasoning well with plenty of pepper.

Top the beef with the sauerkraut, followed by the cheese. With a pan lid at the ready, pour a little of the reserved sauerkraut brine into the pan. As this starts to sizzle, immediately cover to harness the steam, which will melt the cheese in just a few seconds. Remove the cover and violà!

Place one bread slice in the pan next to the beef/kraut/cheese and spread some of the dressing on it. Using a good firm spatula, shovel the beef/kraut/cheese on to the bread. Add the second bread slice to the pan where the beef/kraut/cheese had been and spread with the dressing too. Turn the heat off and top the sandwich with the second bread slice, dressing side down.

Using the spatula, carefully lift the sandwich out of the pan onto a chopping board. Holding the sandwich firmly, position the blade of your most reliably sharp knife across the middle and slice the sandwich in half (I find a serrated bread knife is best: less pressure needed, so less chance of collapse.) Stack your reuben on a plate and serve with a side of cucumber pickles and plenty of kitchen paper!