Katz's Houston St. Reuben

  • 60 to 90g drained sauerkraut
  • 1/4 tsp caraway seeds
  • 175g hot corned beef
  • Butter
  • 1 loaf Italian bread, cut lengthwise
  • 4 slices Swiss cheese
  • Russian dressing
  • 1 sour pickle, cut into wedges, for garnish
1) Preheat oven to 180C/Gas 4. Place the sauerkraut and caraway seeds in a small saucepan over medium-high heat and cook until heated through.

2) Slice the hot corned beef. Butter two slices of bread and grill on both sides. Place the meat in a mound in the middle of one slice of bread and cover with sauerkraut and cheese. Place into the preheated oven and cook until the cheese is melted.

3) Spread Russian dressing on the other slice of bread and place on top of the filling, making a sandwich. Slice in half and serve garnished with pickle wedges.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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