Toasted reuben madame
- Preparation and cooking time
- Total time
- Easy
- Makes 1
Skip to ingredients
- 25g salted butterat room temperature, plus a knob more
- 1 tsp American mustard
- 1 tbsp shallotfinely chopped
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- a few dashes Worcestershire sauce
- 2 pinches smoked paprika
- 2 thin slices light rye or other good bread
- 50-75g swiss cheese or gruyerethinly sliced
- a few slices pastrami
- 1 egg
- sunflower oil
- 1 large gherkinto serve
Nutrition: per serving
- kcal716
- fat56.4g
- saturates17.3g
- carbs27.3g
- sugars6.2g
- fibre3.7g
- protein23.1g
- salt2.5g
Method
step 1
Mash the butter and mustard with some pepper and, in a separate bowl, mix together the shallot, mayo, ketchup, Worcestershire sauce and paprika. Heat the oven to 180C/fan 160C/gas 4.
step 2
Heat a frying pan over a low-medium heat. Spread one side of each slice of bread with the mustard butter, flip the bread so it’s butter-side down, and spread the mayo mix over the other sides. Layer on the cheese and pastrami, and sandwich the slices together, butter-side out.
step 3
Fry the sandwich fairly gently until the bread is golden and toasted, pressing down with a spatula to keep it flat. Repeat on the other side, then put on a baking tray in the oven while you fry the egg.
step 4
Add a splash of sunflower oil and a knob more butter to the pan. Up the heat, crack in the egg and fry to your liking.
step 5
Lift the egg carefully onto the hot reuben and add a big gherkin on the side.
