New York deli reuben

By sarah_carroll

Ingredients

• 1 1/2 cups sauerkraut
• 1 tsp caraway seeds
• 8 slices rye sourdough
• To spread: American-style mustard
• 250 g Gruyere cheese, sliced
• 12 slices corned beef or pastrami
• 50 g butter for frying
• 4 pickled cucumbers, sliced
• Potato salad
• 400 g chat potatoes, boiled and sliced
• 3 tbsp capers, rinsed and drained
• 1/4 cup flat-leaf parsley, finely chopped
• 1 cup mayonnaise
• 3 tbsp lemon juice

Details

Servings 4

Preparation

Step 1

To make the potato salad, add potatoes, capers, parsley, mayonnaise and lemon juice to a bowl, season and toss to combine.
2 In another bowl, combine sauerkraut with caraway seeds. Spread half the rye bread with mustard, top with Gruyere, corned beef, sauerkraut and sandwich with remaining rye bread. Melt butter in a large frying pan over medium heat. Fry rueben for 2 minutes each side until golden and cheese has melted. Serve immediately with pickled cucumbers and potato salad.