Reuben sandwich with coleslaw
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How to make Reuben sandwich with coleslaw
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 1 x 225g pkt fresh coleslaw
- 125ml (1/2 cup) coleslaw dressing
- 1 x 410g can sauerkraut
- 8 slices rye bread
- 25g butter, at room temperature
- 2 tablespoons Dijon mustard
- 320g shaved pastrami
- 4 slices Jarlsberg cheese
Method
- Step 1 Preheat grill to medium-high. Combine the coleslaw and dressing in a large bowl. Cover with plastic wrap and place in the fridge until required.
- Step 2 Meanwhile, heat the sauerkraut in a small saucepan over medium-high heat for 2-3 minutes or until hot. Toast the rye bread in a toaster until brown. Spread toasted rye bread with butter and mustard. Divide the sauerkraut among 4 slices of bread. Top with the pastrami. Grill for 2 minutes or until the pastrami is warm. Top with cheese slices. Grill for a further 1-2 minutes or until cheese melts. Remove from grill. Top with remaining bread and serve with coleslaw.
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