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RECIPE: Reuben Sandwich with Oven Roasted Chips

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INGREDIENTS

Reuben Sandwich

  • 1/3 cup whole egg mayonnaise
  • 3 tbsp Dijon mustard
  • 3 tbsp finely chopped pickles, plus 4 extra halved pickles to serve
  • 2 tsp lemon juice
  • 8 slices sourdough or rye bread
  • 150g sliced Gruyere or Jarlsberg cheese
  • 250g sliced corn beef
  • 250g sauerkraut, rinsed and squeezed dry
  • 30g unsalted butter
  • 1 tbsp olive oil
  • 1 fried egg, to serve (optional)

Oven Roasted Chips

  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp oregano
  • 1/2 tsp chilli powder
  • 6 large Ruby Lou potatoes
  • 2 egg whites

METHOD

Reuben Sandwich

Mix mayonnaise, mustard, pickles and lemon juice, then spread on each bread slice. Top four slices of bread with half the cheese, then corn beef, sauerkraut and remaining cheese. Top with remaining bread slice sauce-side down.

Heat butter and oil in a large non-stick pan over medium heat. Cook sandwiches for two or three minutes on each side until bread is golden and cheese is melted. Serve with fried egg.

Oven Roasted Chips

Preheat oven to 190°C. Whisk together olive oil, cumin, coriander, paprika, turmeric, oregano, and chilli powder in a large bowl. Cut potatoes into wedges. Toss first with the egg whites until coated, then with the olive oil mixture. Roast on a flat tray for 15 minutes or until cooked.