Reuben Sandwich

Prep and Cook

Prep 10 minutes, cook 6 minutes


Serves 1


  • 2 slices Abbott’s Bakery® Dark Rye bread
  • 2 slices Swiss cheese
  • 2 ½ cucumber pickles, thinly sliced lengthways
  • 50g shaved pastrami
  • ¼ cup sauerkraut
  • 1 tbs whole egg mayonnaise
  • 10g soft butter
  • extra 1 cucumber pickles, halved


  1. Preheat a frying pan. Place 1 slice of Abbott’s Bakery® Dark Rye bread onto a chopping board. Top with a slice of cheese, sliced pickles and half the pastrami. Combine sauerkraut and mayonnaise in a bowl. Spoon the mixture onto sandwich and spread evenly. Cover with remaining pastrami and slice of cheese. Cover filling with slice of bread. Spread half the butter over bread.
  2. Place sandwich, butter side down into frying pan and cook for 3 minutes. Spread remaining butter onto facing bread slice, turn and cook for about 3 minutes or until golden and cheese has melted. Remove, cut in half (2 triangles) and secure with a small skewer and serve with extra pickles if preferred.