Reuben sandwich

Meat
30 Min
very easy
4 People
Rating starstarstarstarstar
The classic American-style hot sandwich with layers of pastrami, lightly pickled cabbage and homemade thousand island dressing, served with a side of golden carrots.
1. Set oven to 220°C. Trim carrots (halve any larger ones) and slice beetroots into thin rounds. Toss with oil, salt and pepper on a lined oven tray. Roast for 20 minutes, or until golden and tender.

2. Thinly slice wombok and spring onions. Toss in a bowl with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper. Set aside.

3. Stir to combine sour cream, 2 tbsp tomato sauce, 1 tsp vinegar and 1-2 tsp worcestershire sauce. Rinse, chop and add pickled cucumber (use to taste). Season with salt and pepper.

4. Cut bread loaf into 12 slices. Toast in the oven for 5 minutes, or until crunchy.

5. Assemble four sandwiches with an even amount of beetroot, pastrami, wombok and sauce. Top with a slice of bread, repeat to make a double decker sandwich. Serve with a side of golden carrots, any remaining sauce and pickled cucumbers.

NOTES
Gluten friendly option - bread is replaced with GF bread

No beef option - pastrami is replaced with turkey.
Dutch carrots, 1 bunch
Beetroots, 3
Baby wombok, 1/2 *
Spring onions, 1/4 bunch *
Sour cream, 1/2 tub (100g) *
Baby/pickled cucumber, 1 packet
Wholemeal rye bread loaf, 1
Pastrami, 1 packet

FROM YOUR PANTRY
Olive + oil (for cooking), salt, pepper, white wine vinegar, tomato sauce / ketchup, worcestershire sauce