This is one of my husbands favourite toasted sandwiches, I love making this for him as I love to see him stuff his face and just nod his head and make mmmm, yummy sounds while he devours this sandwich. That is the whole point of cooking for me.
(serves 2)
Ingredients
2 ciabatta rolls
4 slices of Swiss or Monterrey Jack cheese
12 slice of fresh deli pastrami or rare beef or corned beef
4 tbsp sauerkraut cabbage, squeezed.
For the Reuben (thousand Island) sauce
4 tbsp mayo
2 tbsp tommy k
A pinch of paprika
1 tsp horseradish
1/2 small onion fine diced or grated
1 dash Worcestershire sauce
1 pinch celery salt (optional)
Salt and pepper to taste
Heat a panni grill which is easiest or a plancer or the oven, slice open the cibatta rolls and spread some butter on each side, on the base cover with a ton of the pastrami or beef or corned beef if using, now place the cheese slices followed by the sauerkraut and then on the lid of the ciabatta smother generously with the Reuben sauce, sandwich together and place on your panni press if you have one and cook for 5 minutes until the ciabatta is hot and toasted with the cheese oozing out the sides, if you don't have a panni press use the oven or a flat top plancher and turn over half way, it does exactly the same job but just takes 5 minutes or so longer.
Now cut in half and enjoy a fabulous sandwich full of flavour and crunch with a great layer of textures, I never fancied this sandwich, but recently in the USA, my husband had it again and this time I had a bite and was quiet smitten, hence it has recently been a weekly lunch in our household.
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