Reuben Sandwich

Ingredients

⅓ Meltdown sliced

Rosemary Butter

Sgaia Pastrami

Vadasz Sauerkraut

Sourdough

3 tbsp Vegan Mayo

1 tbsp Ketchup

1 tsp Mustard 

1 Shallot or ¼ White Onion, finely diced

1 Pickle, finely diced

1 tsp Soy/Tamari

1 tsp Vinegar

½ tsp Tabasco (or any hot sauce)

1 tsp Smoked Paprika 

Salt + Pepper

METHOD

Make your Russian Dressing by combining the Mayo, Ketchup, Mustard, Soy, Vinegar, Tabasco, Paprika, diced pickles and shallot in a bowl. Season with Salt and Pepper and adjust to taste.

Heat a frying pan over low-medium heat.

Slice two pieces of your sourdough or bread of choice and slather all sides in Rosemary Butter and place in the pan to toast. Flip and turn regularly to get an even browning. Once golden brown and crispy, remove from the pan.

Add a few tablespoons of cooking oil to the pan. Delicately separate your pastrami slices and lay in the pan with plenty of space, don’t overcrowd them. I found 3 at a time worked best.

Fry off your pastrami flipped regularly until it has slightly browned and deepened in colour. 

Place on a plate to cool slightly and add a generous amount of sauerkraut to the pan and push to one side. 

Arrange the slices of pastrami in folds or rolls to a similar size to your bread, add back to the pan and top with your slices of Meltdown. Add a splash of water to the pan and cover. 

Let it cook for around 5 minutes till the cheese has melted. Spread your dressing over the inside of your toasted bread and using a large spatula (or two) remove the pastrami and cheese from the pan and place on your bread. 

Stir the sauerkraut around the pan and let it get a little crispy. Add this on top of your sandwich and close. Slice in half and serve with pickles, fries or crisps.