Reuben-ish s&wich

The origin of the Reuben sandwich is hotly disputed, but many New Yorkers say it began in Reuben's Deli on East 58th Street. A classic Reuben sandwich should have Thousand Island dressing, but this is my version. Try it with nice smoked ham if you can't find pastrami.

Nutritional Information (amount per serving)

Calories
850kcal

Carbs
68.4g

Sugar
6.8g

Fat
40.8g

Saturates
18.6g

Protein
46.9g

Serves 1

Ingredients

2 big slices rye bread, 1cm in size
low fat mayonnaise
3 heaped tablespoons sauerkraut
1 fresh red chilli, deseeded and finely sliced
3 slices pastrami
a few gherkins
60 g Swiss cheese
1 handful watercress leaves, to serve

Method

Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.

Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.

Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!