|500 g||pastrami (thinly sliced)|
|200 g||white cabbage|
|135 ml||aglio e olio mayonnaise (divided)|
|1 tbsp||sour cream|
|2 tsp||white wine vinegar|
|3 tbsp||sweet relish|
|1 tsp||Worcestershire sauce|
|8 slices||rye bread|
|12 slices||Emmentaler cheese|
|pickles for serving|
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.
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.
Fry rye bread slices in a grill pan over medium-high heat for approx. 3 – 4 min. from each side.
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!