Tim's Ultimate Reuben Toastie

Serves makes 2 toasties

Time 30 minutes

Ingredients

4 slices rye sourdough bread

100g butter, softened

2-4 x 100g packets of pastrami

1 cup sauerkraut

¼ cup sliced pickles

4 slices Swiss cheese

4 slices American cheddar

Pinch of sea salt flakes

For the Pickle Relish

2 cups cucumber, finely chopped

1 brown onion, finely chopped

1 tsp salt

½ cup white vinegar

¼ cup white sugar

1 tbsp yellow mustard seeds

½ tsp curry powder

1 tsp cornflour, mixed with 1 tsp water

For the Russian Dressing

½ cup whole egg mayonnaise

2 tbsp ketchup

2 tbsp Dijon mustard

¼ tsp cayenne pepper

1 tbsp pickle juice

Method

To make the pickle relish, place the cucumber and onion into a bowl. Add the salt and toss to combine. 

Place a sieve over a bowl and drain for two hours. Squeeze as much liquid out as you can. 

In a pot, add vinegar, ½ cup of water and sugar. Bring to the boil, stirring until the sugar has dissolved. Boil for a few minutes until it has reduced to around ½ a cup. 

Add the cucumber and onion mix, mustard seeds and curry powder and cook stirring for 2-3 minutes. Add the cornflour mix and cook stirring for a further minute until relish has thickened. Transfer to a small bowl and chill before using.

To make the Russian dressing, mix all ingredients together in a bowl. Set aside.

To build the toasties, place two slices of bread onto a board. Top each with two slices of Swiss cheese, a spread of the pickle relish, sliced pickles, sauerkraut, Russian dressing, pastrami and two slices of American Cheddar. Top with the lid and toast in a sandwich press or fry pan until golden.

Finish with a pinch of sea salt flakes.