Olive Magazine
California Grilled Reuben Recipe

California grilled reuben

Published: June 24, 2015 at 11:09 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. This makes more coleslaw than you’ll need for the sandwiches but it’ll keep for 2-3 days in the fridge

Nutrition:
NutrientUnit
kcal575
fat41.6g
saturates25.3g
carbs22.9g
fibre1.5g
protein26.5g
salt2.7g
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Ingredients

  • 2 carrots, finely shredded
  • ¼ small white cabbage, finely shredded 
  • 1/2 small red onion, finely sliced
  • white wine vinegar
  • mayonnaise
  • 4 slices large white bloomer
  • 150g sliced smoked turkey
  • 4 slices emmenthal cheese
  • 4 gherkins, sliced, plus extra to serve
  • 1 tbsp soft butter

RUSSIAN DRESSING

  • 1 tbsp mayonnaise
  • 1 tsp tomato ketchup
  • 1 tbsp creamed horseradish

Method

  • STEP 1

    Put the carrot, cabbage and onion in a bowl. Add 1 tsp of white wine vinegar and 2 tsp of mayonnaise, season and mix together.

  • STEP 2

    Mix the dressing ingredients. Spread the dressing over one side of the bread. Add a couple of tbsp of coleslaw to two slices, then the turkey, then the cheese. Add a few slices of pickle then top with the other slices of bread, dressing-side down. Spread the outside of the sandwiches with soft butter. Heat a large frying pan and fry on both sides until crisp and golden and the cheese has started to melt. Serve with extra pickles.

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