morsels45

morsels45 said

Reuben

Salt beef, sauerkraut, melted swiss, griddled in butter until it groans.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make reuben

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Griddled properly

20 minutes · serves 2 · Easy

What you need

  • 4 slices rye bread
  • 300g salt beef or pastrami, sliced thin
  • 150g sauerkraut, squeezed dry
  • 4 slices swiss cheese
  • 4 tbsp mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp gherkin, chopped
  • 40g butter

What you do

  1. 1Squeeze the sauerkraut until nothing more comes out. Wet kraut is the single reason a reuben goes soggy.
  2. 2Mix the mayonnaise, ketchup and gherkin for the dressing.
  3. 3Warm the beef briefly in a dry pan so it is not cold in the middle of a hot sandwich.
  4. 4Build: bread, dressing, cheese, beef, kraut, cheese, dressing, bread. Cheese against both slices is what holds it together.
  5. 5Butter the outsides and griddle on a medium-low heat, pressed, 5 minutes a side. Low and slow, or the cheese is solid when the rye burns.

The Rachel, with turkey

20 minutes · serves 2 · Very easy

What you need

  • Rye bread
  • 300g sliced turkey
  • Coleslaw instead of sauerkraut
  • Swiss cheese
  • Dressing
  • Butter

What you do

  1. 1Same build, coleslaw in place of the kraut and turkey in place of the beef.
  2. 2Griddled the same way, pressed and patient.