Meaty, big and bouncy: The Reuben sandwich from Mishkin'€™s in Covent Garden, featuring cheese, pastrami, sauerkraut and Russian dressing
You'll need a panini press or a heavy based pan and the oven set to 160C
- To make the Russian dressing:
place 2 eggs, juice of 1/2 lemon, 1 heaped tsp salt 1 pinch of pepper and 3 tbsp Dijon mustard in a food processor or whisk y hand to combine. Then add 50 g grated fresh horseradish (or 1 tbsp of horseradish sauce), 6 tbsp ketchup, 24 drops tabasco, 4 tsp Worcestershire sauce, 2 level tsp paprika. Now slowly add in 750 ml vegetable oil whilst still whisking. Finally stir in 2 finely chopped dill pickles and 50 g chopped spring onion. Season again if necessary. This makes plenty and will keep for up to a week in the fridge.
To construct the sandwich you will need 2 large slices of rye bread and 4 slices of Swiss cheese.
Take one slice of rye bread and smear with 1 heaped tbsp of your Russian dressing
Lay on to this 2 Emmental slices, then 2 heaped tbsp sauerkraut. Cover it in 160 g wafer-thin slices of pastrami (or salt beef) and another 1 tbsp Russian dressing
Scatter over 2 tbsp sauerkraut and 2 more Emmental slices
Smear the second slice of rye bread with the Russian dressing and place on top
Now to toast the sandwich.
The easiest way is to place it in panini press on medium heat until the cheese has melted. Alternative, heat a little oil and butter in a pan and add the sandwich. Place in a preheated oven for 5 minutes. Then flip over and brown the other side.
Slice in half and serve with some sliced dill pickles.