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, juices of 1/2 lemon, 1 heaped tsp salt, 1 pinch of pepper an 3 tbsp Dijon mustard in a food processor or whisk to combine. Then add 50 g grated fresh horseradish (or tbsp of horseradish sauce), 6 tbsp ketchup, 24 drops tabasco, 4 tsp Worcestershire sauce, 2 level tsp paprika. Now slowly ad 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 preheated over for 5 minutes. Then flip over and brown the other side.
- Slice in half and serve with some sliced dill pickles.