Reuben madame toastie

Toasted reuben madame

  • makes 1
  • Easy

This simple egg and pastrami twist on a toastie is ideal for a quick breakfast or lunch. Serve with a gherkin on the side



  • salted butter 25g, at room temperature, plus a knob more
  • American mustard 1 tsp
  • shallot 1 tbsp, finely chopped
  • mayonnaise 2 tbsp
  • ketchup 1 tbsp
  • Worcestershire sauce a few dashes
  • smoked paprika 2 pinches
  • light rye or other good bread 2 thin slices
  • swiss cheese or gruyere 50-75g, thinly sliced
  • pastrami a few slices
  • egg 1
  • sunflower oil
  • gherkin 1 large, to serve


  • 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.

Nutritional Information

  • Kcals 716
  • Fat 56.4g
  • Saturates 17.3g
  • Carbs 27.3g
  • Sugars 6.2g
  • Fibre 3.7g
  • Protein 23.1g
  • Salt 2.5g