Reuben sandwich

• corned beef8 slices slices
• gruyère↗100g g

  sliced

• butter↗4 tbsp tbsp

  softened

• rye bread↗8 thick slices slices
• white sauerkraut↗75g g
• mayonnaise↗100g g
• soured cream↗2 tbsp tbsp
• shallot↗1 small small

  finely chopped

• parsley↗2 tbsp tbsp

  finely chopped

• pickled cucumber relish↗2 tbsp tbsp
• creamed horseradish↗½ tbsp tbsp
• Worcestershire sauce↗½ tbsp tbsp
• hot sauce↗2 dashes dashes
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper.

2. 2

   Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling.

3. 3

   Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned beef and the sauerkraut, then sandwich with the remaining bread slices, mayonnaise-side down. Secure with cocktail sticks, then slice in half to serve.