The Reuben sandwich is probably where most first encounter sauerkraut. This classic American toastie hits all the right notes: buttery bread, salted cured meats, lashings of hot, melted cheese and hearty helping of sauerkraut to balance out all that richness and add a moreish crunchy texture. Whilst not typically seen as healthy, a few simple swaps can upgrade the classic to a quick and tasty gut-loving lunch!
Makes: 1 Toasted sandwich
- 2 x slices of good quality sourdough
- 4 slices of mixed cheese (we like Emmental, Gruyere, and a good sharp Cheddar)
- 2 slices salt beef/pastrami
- 3 tbsp of The Cultured Collective Original Caraway Sauerkraut
- 1 tsp Dijon mustard
- 1 tbsp butter
1. Generously butter both sides of the bread
2. Spread the Dijon mustard on one side of one of the slices of sourdough. Add 2 slices of cheese, the Salt Beef and the sauerkraut. Top with the remaining cheese and the second slice of sourdough.
3. Heat a frying pan over a medium-high heat until really hot. Fry the sandwich for 2-3 minutes until golden brown. Flip the sandwich and fry the other, buttered side. It helps to add a weight to the top of sandwich whilst cooking.