Name: Reuben toasties
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp extra virgin olive oil; 4 brown onions, finely sliced; Sea-salt flakes and freshly ground white pepper, to season; 1 Tbsp balsamic vinegar; 2 tsp brown sugar; ½ bunch thyme, finely chopped; 8 slices wholemeal sourdough; 2 Tbsp unsalted butter, melted; 1 Tbsp Dijon mustard; 1 Tbsp aioli; 8 slices gruyere; 200g sliced corned beef; 1 cup sauerkraut; Green leaf salad, to serve

Reuben toasties

Inspired by the classic American sandwich.

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Inspired by the classic American sandwich, this tasty toastie makes a great brunch or lunch.

Ingredients

2 Tbsp extra virgin olive oil

4 brown onions, finely sliced

Sea-salt flakes and freshly ground white pepper, to season

1 Tbsp balsamic vinegar

2 tsp brown sugar

½ bunch thyme, finely chopped

8 slices wholemeal sourdough

2 Tbsp unsalted butter, melted

1 Tbsp Dijon mustard

1 Tbsp aioli

8 slices gruyere

200g sliced corned beef

1 cup sauerkraut

Green leaf salad, to serve

Method

Put oil and onions in a large frying pan over medium heat. Cook for 20 minutes, stirring occasionally, until softened and golden. Season. Add vinegar, sugar and thyme, simmer for 5 minutes or until thickened. Set aside.

Brush one side of bread with melted butter, arrange butter side down on a board. Spread half the bread slices with mustard and half with aioli. Arrange a cheese slice on each piece.

Put corned beef and sauerkraut on mustard slices. Spread onion jam on the others and sandwich together. Cook in a hot sandwich press for 4 minutes, until deep golden and cheese is melted. Serve with salad.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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