This recipe is inspired by the classic Reuben sandwich, which originated in New York City. It is a grilled sandwich featuring beef pastrami, sauerkraut, Swiss cheese and a tangy dressing in between slices of rye bread
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper
Prick the potatoes. Bake for approx. 30 minutes until fork tender. Chop the potatoes in half. Spoon out the flesh to form a shell, leaving approx. 1cm border around the edge to support the filling.
Drizzle over the olive oil and season with salt and pepper. Place the potato shells on the baking tray, skin side up and grill for 2-3 minutes until golden. Turn the potatoes over and grill for approx. 2-3 minutes then remove from the oven.
Finely dice the pastrami. Place the scooped potato flesh in a medium-sized bowl along with the sauerkraut and pastrami and mix together. Fill the cups with the Reuben filling and sprinkle over the grated cheese. Place in the oven for approx. 2-3 minutes, or until the cheese has melted.
Finely chop the chives.
For the dressing, combine the mayonnaise, ketchup, hot sauce, Worcestershire sauce, salt and pepper (to taste) in a bowl. Remove the potatoes from the oven. Drizzle over the dressing and scatter over the chives.
Serve while warm.
