The Reuben Sandwich

  • Prep: 10m
  • Cook: 5m
  • Serves: 2

A delicious variation of a classic Reuben sandwich – this famous New York sandwich is the ultimate tasty treat. Try it with Helen Browning's organic dry cured ham. Makes 2 hearty sandwiches.


  1. Mix mayonnaise, sauce, cornichons and juice, then spread on each bread slice.
  2. Top 2 slices with half the cheese, then dry cured ham, sauerkraut and remaining cheese.
  3. Top with bread sauce-side down.
  4. Heat butter and oil in a large non-stick pan over medium heat.
  5. Cook sandwiches for 2-3 minutes on each side until bread is golden and cheese melts.
  6. Alternatively, toast in a lightly oiled sandwich press according to manufacturer’s directions.
  7. Serve with fries and a cold beer.


All to be sourced organic where possible

  • 2 tbsp mayonnaise
  • 2 tbsp tomato sauce
  • 2 tbsp finely chopped cornichons plus extra halved cornichons to serve
  • 1 tsp lemon juice
  • 4 slices sourdough or rye bread
  • 70g sliced Gruyere or Jarlsberg cheese
  • 50g organic corned beef (or ham)
  • 100g sauerkraut, rinsed and squeezed dry
  • 15g unsalted butter
  • 1 tablespoon olive oil

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