Consisting of corned beef, Swiss, sauerkraut, and dressing on rye bread, the Reuben has established itself as a go-to of American grilled sandwiches – commonly appearing on the breakfast and lunch tables of many. To make the process of making the iconic sandwich even faster and easier, we used a jaffle maker for our recipe, together with some pistachio dukkah just to spice things up. Yum.
- 4 slices rye bread
- 30 g butter, softened
- 2 tsps pistachio dukkah (optional)
- 8 slices Swiss cheese
- 6 slices pastrami (see tip)
- ⅓ cup (35 g) purchased sauerkraut
- 2 tbsps thousand island dressing
Lay a sheet of baking paper on a chopping board; top with bread. Spread each slice with butter; sprinkle each evenly with ½ tsp dukkah. Turn so the buttered-side faces down. Top 2 slices bread each with 2 slices cheese, 3 slices pastrami, 2 tbsps sauerkraut and 1 tbsp thousand island dressing. Season to taste. Top with remaining cheese and bread, buttered-side facing up.
Preheat a jaffle maker. Toast sandwiches in hot jaffle maker for 4 mins or until cheese melts and bread is golden and crisp.