A delicious variation of a classic Reuben sandwich… this famous New York sandwich is the penultimate tasty treat.

We have borrowed and adapted this amazing recipe from Delicious magazine, as it works excellently with our organic dry cured ham and corned beef.

Makes 2 hearty sandwiches.


  • 2 tablespoons mayonnaise
  • 2 tablespoons tomato sauce
  • 2 tablespoons finely chopped cornichons plus extra halved cornichons to serve
  • 1 teaspoon lemon juice
  • 4 slices sourdough or rye bread
  • 70g sliced gruyere or Jarlsberg cheese
  • 150g organic corned beef (or ham)
  • 100g sauerkraut, rinsed and squeezed dry
  • 15g unsalted butter
  • 1 tablespoon olive oil
  • French fries (to serve)


  1. Mix mayonnaise, sauce, cornichons and juice, then spread on each bread slice. Top 2 slices with half the cheese, then corned beef, sauerkraut and remaining cheese. Top with bread sauce-side down.
  2. Heat butter and oil in a large non-stick pan over medium heat. Cook sandwiches for 2-3 minutes on each side until bread is golden and cheese melts. Alternatively, toast in a lightly oiled sandwich press according to manufacturer’s directions. Serve with fries and a cold beer.