The dressing for this reuben sandwich has a subtle sweetness from the apple and is incredible with warm corned beef. It is a bit of work putting it together, but this sandwich is a classic for good reason.
1 tsp English mustard
1 tbsp grain mustard
3 tbsp apple concentrate*
2 egg yolks
1 garlic clove, crushed
1 tbsp tomato sauce
1 tbsp apple cider vinegar
200ml extra virgin olive oil
400g cooked corned beef, thinly sliced
8 slices rye bread
200g cheddar cheese, sliced
4 pickles, sliced
*Apple concentrate is sold in the health section at supermarkets as a sugar substitute.
In a blender or food processor, blend the mustards, apple concentrate, egg yolks, garlic, tomato sauce and vinegar, then add the oil slowly until a thick, smooth mayonnaise-like sauce forms.
Warm the corned beef and lightly toast the bread.
Heat the grill, then pile a quarter of the corned beef on one slice.
Put cheese on another slice, put under the grill to melt then remove from the grill.
Top the corned beef with sauerkraut and spoon sauce all over it. Top with the melted cheese slice and cut in half.
Repeat to make four sandwiches.
Serve with the sliced pickle and some extra sauce.