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Grilled Reuben Recipe

Grilled Reuben Recipe

This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. This makes more coleslaw than you’ll need for the sandwiches but it’ll keep for 2-3 days in the fridge

PREPARATION TIME: Less than 10 mins

COOKING TIME: Less than 10 mins

SERVES: 2

INGREDIENTS

  • Carrots 2, finely shredded
  • white cabbage ¼ small, finely shredded
  • red onion 1/2 small, finely sliced
  • white wine vinegar
  • mayonnaise
  • large white bloomer 4 slices
  • sliced smoked turkey 150g
  • emmenthal cheese 4 slices
  • gherkins 4, sliced, plus extra to serve
  • soft butter 1 tbsp
  • RUSSIAN DRESSING
  • mayonnaise 1 tbsp
  • tomato ketchup 1 tsp
  • creamed horseradish 1 tbsp

METHOD

  1. STEP 1 Put the carrot, cabbage and onion in a bowl. Add 1 tsp of white wine vinegar and 2 tsp of mayonnaise, season and mix together.
  2. STEP 2 Mix the dressing ingredients. Spread the dressing over one side of the bread. Add a couple of tbsp of coleslaw to two slices, then the turkey, then the cheese. Add a few slices of pickle then top with the other slices of bread, dressing-side down. Spread the outside of the sandwiches with soft butter. Heat a large frying pan and fry on both sides until crisp and golden and the cheese has started to melt. Serve with extra pickles.

Download a Printable PDF version

Olive Magazine - Janine Ratcliffe

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