Reuben sandwich with pastrami and coleslaw

Based on 5 ratings
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Kristin

Managing Editor at Kitchen Stories

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g pastrami (thinly sliced)
200 g white cabbage
carrot
½ onion
lemon (divided)
135 ml aglio e olio mayonnaise (divided)
1 tbsp sour cream
1 tsp sugar
2 tsp white wine vinegar
3 tbsp sweet relish
1 tsp Worcestershire sauce
2 tbsp ketchup
8 slices rye bread
12 slices Emmentaler cheese
salt
pepper
pickles for serving
Metric
Imperial

Utensils

  • citrus press
  • large bowl
  • cutting board
  • knife
  • grater
  • bowl
  • rubber spatula
  • grill pan
  • wooden skewers

Nutrition per serving

Cal
557
Protein
38 g
Fat
33 g
Carb
31 g
  • Step 1/4

    Thinly slice white cabbage and grate the carrot. Peel and finely dice onion. Halve and juice lemon. Add white cabbage, carrot, onion, aglio e olio mayonnaise, sour cream, white wine vinegar, half of the lemon juice, and sugar to a bowl and stir to combine. Season with salt and pepper to taste, then set the coleslaw aside.
    • 200 g white cabbage
    • carrot
    • ½ onion
    • lemon
    • 1 tsp sugar
    • 2 tsp white wine vinegar
    • 1 tbsp sour cream
    • 35 ml aglio e olio mayonnaise
    • salt
    • pepper
    • citrus press
    • large bowl
    • cutting board
    • knife
    • grater

    Thinly slice white cabbage and grate the carrot. Peel and finely dice onion. Halve and juice lemon. Add white cabbage, carrot, onion, aglio e olio mayonnaise, sour cream, white wine vinegar, half of the lemon juice, and sugar to a bowl and stir to combine. Season with salt and pepper to taste, then set the coleslaw aside.

  • Step 2/4

    Add remaining mayonnaise, sweet relish, ketchup, Worcestershire sauce, and remaining lemon juice to a bowl and stir to combine. Season with salt and pepper to taste.
    • 100 ml aglio e olio mayonnaise
    • 3 tbsp sweet relish
    • 2 tbsp ketchup
    • 1 tsp Worcestershire sauce
    • bowl
    • rubber spatula

    Add remaining mayonnaise, sweet relish, ketchup, Worcestershire sauce, and remaining lemon juice to a bowl and stir to combine. Season with salt and pepper to taste.

  • Step 3/4

    Fry rye bread slices in a grill pan over medium-high heat for approx. 3 – 4 min. from each side.
    • 8 slices rye bread
    • grill pan

    Fry rye bread slices in a grill pan over medium-high heat for approx. 3 – 4 min. from each side.

  • Step 4/4

    Spread some sauce on half of the bread slices. Top with sliced pastrami, Emmentaler cheese, coleslaw, and some more sauce. Add another slice of bread on each sandwich and garnish them with a pickle on a wooden skewer that gets skewed into each Reuben sandwich. Enjoy!
    • 500 g pastrami
    • 12 slices Emmentaler cheese
    • pickles for serving
    • wooden skewers

    Spread some sauce on half of the bread slices. Top with sliced pastrami, Emmentaler cheese, coleslaw, and some more sauce. Add another slice of bread on each sandwich and garnish them with a pickle on a wooden skewer that gets skewed into each Reuben sandwich. Enjoy!