Fried corned beef Reuben sandwich

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pickles

  • 1 cucumber, thinly sliced
  • ½ onion, thinly sliced
  • 1 tsp celery seeds
  • 1 tbsp yellow mustard seeds
  • ½ tsp ground turmeric
  • 300ml/10fl oz cider vinegar
  • 200g/7oz caster sugar

For the sauce

  • 2 tbsp mayonnaise
  • 2 tsp tomato ketchup
  • 1 tbsp horseradish cream
  • few drops Tabasco sauce
  • 1 tsp Worcestershire sauce
  • 2 shallots, finely chopped
  • 1 tsp sweet smoked paprika

For the fried corned beef Reuben sandwich

  • 4 slices white bread
  • 1 x 340g tin corned beef, thinly sliced
  • 3 tbsp sauerkraut
  • 4 slices Swiss cheese
  • vegetable oil, for frying

For the coating

  • 100ml/3½fl oz full-fat milk
  • 50g/1¾oz plain flour
  • 2 free-range eggs, beaten
  • 1 tsp caraway seeds
  • freshly ground black pepper
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