Luke’s Reuben Sandwich Recipe (Guest Recipe)

Luke’s Reuben Sandwich Recipe (Guest Recipe)

Welcome to a guest recipe post, featuring a recipe by my partner, Luke. Editing, SEO, and Pinterest Pins done by Ash.

Luke’s Take on A Reuben!

Hello, Eats with Ash fam! Luke here! Sandwiches have a special place in my heart. I reckon I’ve eaten sandwiches for a good 90% of lunches throughout my life, be it at school, uni, work, or home. There is just something about fillings in bread that I cannot resist (and that also applies to wraps, souvlakis, kebabs, burritos, quesadillas, parathas, naans, dumplings, and any other flour-based product filled with any variety of yummy fillings).

Being a sandwich fiend, I have very much enjoyed the growth of deli-style sandwich shops in Australia. One of mine and Ash’s absolute favourites is Hector’s Deli. Their Reuben sandwich is unbelievable, and they have a stack of other amazing sandwiches. I would definitely recommend checking them out if you like sandwiches as much as we do.

For those who are fans of the Channel 10 show Masterchef Australia, you may have seen the challenge where they made the best deli-style sandwiches, so I used this as inspiration for my take on a Reuben. This is also partially inspired by the recipe “Ham Reuben sandwiches” from delicious.com.au. The ingredients in a “traditional” Reuben are rye bread, corned beef, Swiss cheese, sauerkraut, dill pickles, and Russian dressing. For mine, I used a combination of sliced leg ham, sliced ham off the bone and prosciutto (sorry to those who are Halal or Kosher), Swiss cheese, sauerkraut, pickles and my “special sauce”. In reality, you can use whatever meat you want. You could even make it vegetarian or vegan by substituting the meat and cheese for any of the substitute products that are out there if you wish. Like with any sandwich, the options are endless.

You may also opt for Gluten Free Bread if you are gluten sensitive.

Makes 4 sandwiches. This recipe contains gluten, meat, and dairy products.

Ingredients/What You Will Need

• 8 slices high quality bread (I would recommend a good quality sourdough, or rye bread if you want to keep it closer to a “traditional” Reuben)
• 100g sliced leg ham (I used Primo reserve)
• 100g sliced ham off the bone (Also Primo reserve)
• 100g prosciutto (I forget the brand, but any prosciutto will work)
• 8 slices Swiss cheese
• Dill pickles/bread and butter pickles/gherkins/any other type of pickled cucumber that you like (I used Coles brand “Special Burger Pickles”)
• Sauerkraut
• My “special sauce” (my take on Macca’s Big Mac sauce, recipe below). Maccas = slang for McDonald’s in Australia and New Zealand
• Olive oil for toasting the sandwiches
• Butter/margarine for toasting the sandwiches

Method

Special Sauce

To make the “special sauce”, you will need:

• 100g good quality mayonnaise (like a whole egg mayonnaise or a homemade mayo)
• 20g tomato sauce/ketchup
• 20g mustard (I used American mustard, but Dijon or English mustard should also work)
• 20g finely chopped pickled cucumbers (I used Coles brand “Special Burger Pickles” as above, but any other type of pickled cucumber, or even gherkin relish, would also work)

1. Mix the above ingredients until everything is well combined. Tip: the special sauce works really well with hot chips, French fries, or wedges as well!
2. Slice your bread if it needs to be sliced, otherwise skip to the next step.
3. Butter the outside of the slices of bread in preparation for toasting.
4. Assemble the sandwiches by placing a layer of special sauce on each slice, then top each slice with a slice of cheese. Layer on the leg ham, ham off the bone and prosciutto on half of the slices. Top the ham with pickles and sauerkraut.
5. Lightly oil a hot pan, then place the sandwiches in the pan on medium heat. Note: if you want to, you can put the sandwiches in a sandwich press or jaffle iron for 4-5 minutes or as desired for a toasted sandwich.
6. Flip the sandwiches after 2-3 minutes, or once the bread starts to become toasty and a nice colour. Place the other side down for another 2-3 minutes.
7. Remove the sandwiches from the heat, slice in half, and serve immediately. Serve with any side dish, or just on its own.

So, there you have it. My take on a Reuben. A simple and delicious sandwich that can be eaten at basically any time of day or with any side. You might even have some leftovers for tomorrow! Let us know what you thought of the recipe, if you tried it, or if you have a favourite sandwich we can try!

Luke and Ash x

P.S. It’s Luke’s birthday tomorrow so make sure to wish him a happy 29th birthday in the comments below!!