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Is there anything better than a warm toasted sandwich for lunch?

The secret to a great homemade reuben toasted sandwich is to butter the outside of the bread and mix your own dressing.

Makes 2


4 slices Vogel’s bread

2 tbsp butter, softened

150 g Emmental, sliced

100 g salt beef or pastrami, sliced

4 tbsp sauerkraut, well drained

2 dill pickles

crudites, to serve

for the dressing:

4 tbsp mayonnaise

1 tbsp ketchup

1 shallot, finely grated

2 tsp American mustard

1 tsp horseradish sauce

¼ tsp smoked paprika

a few drops Worcester sauce



  1. Spread one side of each slice of bread with butter (this will be the outside of the sandwich).
  2. Mix all of the dressing ingredients together, then spread some on the other side of the bread. Top all four pieces of bread with cheese.
  3. Top two of the slices with salt beef and sauerkraut, then arrange the other two slices on top and press down firmly.
  4. Set a large frying pan over a medium heat and toast the sandwiches for 2-3 minutes while pressing down with a spatula. When they’re golden and crisp on the underside, flip them over and cook the other side until golden and crisp. They’re ready when the cheese has melted completely.
  5. Cut the sandwiches in half and serve with dill pickles, crudites and the rest of thedressing.