NEW YORK REUBEN WITH RUSSIAN DRESSING

 

My style of Reuben, rare beef, Monterrey Jack cheese, Russian sauce and some sauerkraut

 

For my hubby the Reuben from New York, now this sandwich has pastrami and beef, sometimes corned beef, layered with peppers, pickles. Monterrey Jack cheese, sauerkraut, and  Russian dressing

 

(serves 2)

 

Ingredients

2 part baked ciabatta rolls
50g butter soft
300g fillet steak
300g pastrami
4 tbsp sauerkraut
6 slices Monterrey Jack cheese
1 sweet dill sandwich pickle
1 large roasted pepper

THE RUSSIAN DRESSING
6 tbsp mayo
3 tbsp horseradish
1 tbsp tk
1/2 small onion finely diced
1 dash chilli sauce
1 tbsp chopped parsley
1 pinch paprika

To make the Russian dressing mix all the ingredients together and season to taste. 

Pre heat a plancer and the oven 180 degrees.  The ciabatta rolls should need approx 8 minutes in the oven, I like to run each roll under cold running water, quickly so as not to drench and then pop in the oven, this gives a crispier finish to the roll.

Slice the roll in half length ways and butter both sides, then lavishly spread Russian dressing on top of the butter.  On the bottom slice place your layers of beef and pastrami, now place the cheese on top, at this point I like to pop the roll into the oven to start warming through and giving the cheese a head start to melt, as this is a very thick toasted sandwich and I like to make sure my cheese is really gooey.  Leave for 5 minutes and then remove and place on the plancher, place the pickles and roasted peppers on top, followed by the sauerkraut and then the lid, place on top of the bottom roll and place the lid of the plancher down to toast the sandwich, if you don't have a lid on the plancher then just turn the ciabatta over half way through, when you have a lovely brown crispy finish and the cheese is trying to escape it is time to enjoy.