The sandwich's answer to chicken soup, there is nothing more soul-satisfying than a well-made reuben. This version includes all the trimmings without the sandwich building labour, making it perfect for feeding a crowd.
1 large focaccia loaf (or loaf of your choosing, although longer, flatter-style breads work best)
butter for spreading (optional)
350g sliced brisket pastrami
½ cup sliced pickles (I used McClure's Sweet & Spicy pickles)
¾ cup sauerkraut
125g swiss cheese, thinly sliced
½ red onion, grated
2 tbsp tomato paste
½ tsp brown sugar
¾ cup Kewpie mayo
Preheat the oven to 180C and line a baking tray with baking paper.
To make the Russian mayo, combine all the ingredients in a bowl. Cover and refrigerate until ready to use.
Slice the loaf most of the way through, both lengthways and across the loaf to create a crosshatch pattern. Butter the inside of the loaf (if using), then fill the sliced sections generously with the brisket, pickles, sauerkraut and cheese – rather than try to fit all fillings in every crevice, alternate the fillings across the incisions.
Place the pull-apart on the lined tray and bake for 15 minutes. Rotate the tray, then bake for a further 5 minutes until the top is crisp and the cheese has melted.
Drizzle over the Russian mayo to taste, and serve immediately.