I’ve had 2 amazing Reuben sandwiches in my life.
One was in New York and the other was in London, so when visiting a new cafe I noticed that they had a Reuben sandwich on the menu and it set my mind racing to think about all the things I loved about those sandwiches.
So when making lunch the other day I set about making something not remotely similar but with a few hints of the sandwich as a sweet reminder.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
|1||slice of bread||75 g||ham||25 g||cheddar cheese||50 g||beetroot||10 ml||american mustard||100 g||sauerkraut||20 g||jalapeno slices||40 g||roasted red peppers||salt & pepper|
- Turn your grill on to the highest setting and lightly toast both sides of the bread.
- These next steps is about building your open sandwich.
- Remove the bread from the grill and arrange the jalapeño slices onto the bread.
- Add a quarter of the ham, then slices of the roasted red pepper.
- Add a layer of sauerkraut, then top with slices of beetroot.
- Top the beetroot with the remaining ham, then sprinkle the grated cheddar cheese.
- Carefully place the open sandwich back under the grill, but leave a 2 inch gap between the hot grill and the top of the open sandwich so that the cheese can melt without the bread catching.
- When the cheddar is golden brown, remove the open sandwich from the grill, carefully place it onto a plate and drizzle with American Mustard.
- Feel free to use a combination of meats. Pastrami or turkey slices as well as ham.
- Blot your sauerkraut with kitchen paper to remove as much of the pickle juices as possible.
- The bread I used was a slice of sourdough. This recipe works best on good bread instead of ordinary slices bread.