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Rueben Sandwich with Sauerkraut | Milkbottle

Rueben Sandwich with Sauerkraut

Sauerkraut

This classic deli sandwich is great for a warm summer day picknick

Recipe
Reuben sandwich
For 4 servings
2 shallots
1 bunch chives
160 g sauerkraut
1/2 tsp caraway seeds
1 tsp honey
salt and pepper
200-300 g floury potatoes
700 ml frying oil
2 tbsp mayonnaise
1 tbsp mustard
6-8 gherkins
8 slices of bread on request (tip: the classic with caraway bread) 160 g Emmentaler, very thin cut
200 g smoked pork cutlet, thinly sliced
Preparation: 30 minutes
Peel the shallots, wash the chives, finely chop them both.
Heat the sauerkraut, cumin, honey and 100 ml of water in a saucepan, simmer over medium heat until the liquid is almost evaporated, stir in the chives and shallots, season with salt and pepper, keep warm.
In the meantime, wash potatoes thoroughly, cut into very thin slices on a vegetable slicer, heat frying oil in a saucepan to 160-170 degrees, fry potatoes in portions golden brown and crisp, drain on kitchen paper, season with sea salt.
Mix mayonnaise and mustard, cut the gherkins lengthwise into thin slices, distribute 8 slices of bread on the work surface, spread with the mayonnaise and mustard mixture, top with 4 slices of gherkins, cheese, half of the smoked pork, sauerkraut and the remaining smoked pork , put the remaining slices of bread on top and serve with the chips.

Image: Sabine Buettner via Taverne Agency

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