Reuben sandwich with pastrami and coleslaw

Step 1/ 4

• 100 g white cabbage
• ½ carrot
• ¼ onion
• ½ lemon
• ½ tsp sugar
• 1 tsp white wine vinegar
• ½ tbsp sour cream
• 17½ 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

• 50 ml aglio e olio mayonnaise
• 1½ tbsp sweet relish
• 1 tbsp ketchup
• ½ 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

• 4 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

• 250 g pastrami
• 6 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!

Enjoy your meal!