We source our chicken from one farm in Leicestershire. The farm is Pasture for Life certified and rears truly free range, outdoor birds.
Generously filled and laden with flavour and texture, a Reuben sandwich is without doubt one of life’s great pleasures.
Mounds of sliced pastrami, meaty with a waft of smokiness and a lick of salt alongside its delicate spicing. The sliced meat held between (ideally) rye bread atop Emmental cheese, sauerkraut and the all-important Thousand Island dressing hits your tastebuds simultaneously in an explosion of flavour. A bite of gherkin alongside it and the experience simply cannot be bettered.
The star of the show is undoubtedly the pastrami but the other elements can’t be underestimated. Salty, fermented depth from the sauerkraut, sweetness and sharpness from the dressing with crunch brought in by gherkins with an added dimension from the Emmental. It’s deeply satisfying, incredibly delicious and surprisingly easy to make!
Ingredients
Our pastrami, made with the finest British beef; carefully cured then slowly cooked and smoked on our farm in Devon, will enable you to make this iconic sandwich at home!
Our mighty Reuben recipe
Ingredients - for 2 hungry people
4 x slices rye bread (or sourdough)
2 x generous dollops Thousand Island dressing*
4 x slices Emmental cheese
10-12 x slices R&P pastrami
2 x tbsp sauerkraut (shop-bought if you don’t make your own)
2 x tsp butter
4 x gherkins thickly sliced
*Thousand Island dressing
1 x tbsp ketchup
1 x tbsp mayonnaise
1/4 x tsp horseradish
1 x splash Worcester sauce
1 x splash Tabasco sauce
1 x tsp diced shallot
1 x tsp diced gherkin
Method
Lay the cheese on 2 of the slices of bread and then layer up the meat then the sauerkraut and spread the dressing on the other 2 pieces of bread.
Once assembled, heat a frying pan or heavy skillet with a splash of vegetable oil and while the pan heats, butter the outside of each sandwich.
When the pan is hot, carefully lay the sandwiches in the pan (the cheese side down) and allow to toast for 5-7 minutes - you’ll see the cheese starting to melt)
Turn over and cook on the other side for 4/5 minutes or until as toasted and golden as the other side.
Serve with the sliced gherkins and a generous dollop of the dressing and enjoy!!
