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Reuben toastie recipe

by Marko Florentino
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The origins of the Reuben sandwich are a subject of debate, though the most popular account credits the creation to the Blackstone Hotel in Omaha, Nebraska, where a grocer named Reuben Kulakofsky is said to have invented the sandwich in the Twenties during a game of poker. 

If you want to save a few minutes, use shop-bought thousand island instead of the Russian dressing given here – the recipe makes enough for more than one toastie but it’ll keep in the fridge for a few days.


Prep time: 10 minutes 

Cooking time: 5-10 minutes 



  • 2 slices light rye bread
  • A knob of butter
  • 2 slices salt beef, corned beef or pastrami 
  • 2 slices Emmental
  • 2 tbsp sauerkraut
  • Dill pickles, to serve

For the Russian dressing

  • 2 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tsp horseradish sauce
  • 1 tsp chilli sauce
  • ½ tsp Worcestershire sauce
  • ½ small shallot, very finely chopped


  1. First, make the dressing: stir the ingredients together, then check and adjust the seasoning.
  2. Butter the bread on one side, then turn it over. Layer the meat, cheese and sauerkraut on the unbuttered side, then drizzle over a spoonful of the Russian dressing. Press the second bread slice on top, ensuring the butter is on the outside. 
  3. Cook the sandwich for 2-3 minutes on each side, pressing down firmly with a spatula until toasty and golden. 

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