A Reuben sandwich is a classic lunch, but it tastes even better when you make all the ingredients yourself. From the pickles to the rye bread, Colin Fassnidge has got all the steps to making the perfect dish.
Ingredients
Method
Combine silverside, onions, garlic, carrot, celery, water, wine, bay leaves, thyme, cinnamon and star anise in a heavy-based stockpot. Simmer on low for 3–4 hours, until meat is tender but not falling apart. Refrigerate overnight.
For the cabbage and cucumber, put water, vinegar, bay leaves, thyme, coriander, mustard and sugar in a medium pan. Heat on medium heat, stirring, until sugar dissolves. Season. Arrange cabbage and cucumber in two separate jars. Pour in pickling liquid. Seal jar (see tip) and refrigerate overnight.
Combine honey and oil in a wide bowl. Season. Slice beef in thick slices. Preheat a frying pan on medium heat. Toss beef in the honey mixture, then pan-fry for 1–2 minutes each side.
For the dressing, combine all ingredients in a bowl.
Top four slices of bread with the cheese, beef and pickles. Spread remaining bread slices with dressing and place on top of the sandwiches. For extra flavour, bring pickles to room temperature before using. Store any leftover pickles in the fridge.
Melt butter in a large frying pan on high heat. Cook sandwiches for 2–3 minutes on each side, until golden. Serve sandwiches with potato crisps.
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