Mike van de Elzen: Toasted Reuben sandwich
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Mike van de Elzen: Toasted Reuben sandwich
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Cook time: 1 hour
Prep time: 10 minutes
Serves: 6
500gm corned silverside
2 bay leaves
1 tbsp black peppercorns
12 slices sourdough, thin sliced
1/2 cup Dijon mustard
6 large gherkins
250gm sliced Swiss cheese Quick
Sauerkraut (make 2 cups)
1 tbsp sunflower oil
1 onion, finely sliced
1 tbsp crushed garlic
1/2 savoy cabbage
1 tsp sea salt
1/2 cup cider vinegar
1/2 cup apple cider
1/4 cup water
Remove the silver-side from packaging and rinse under running water. Immerse in a large saucepan of water with bay leaves and peppercorns. Cover and simmer for 1 hour. Turn off and allow meat to cool in the liquid while you make the sauerkraut.
To assemble, spread Dijon mustard generously over the bread. Lay 2 tbsp of sauerkraut on 6 slices. Thinly slice the silver-side. Stack meat, gherkins and cheese over the sauerkraut, then top with remaining bread. Place into your sandwich press and cook for 5 minutes.
Quick sauerkraut
Heat oil in a frying pan. Add onion and garlic and cook over low heat until translucent. Add cabbage, salt, vinegar, cider and water. Simmer for 30 minutes until all liquid has been absorbed. Leave to cool.
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