NZ Woman's Weekly

Van de Reuben sandwich recipe

  • Meal Type

  • Servings

  • Courses

    Quick lunch

The strong, tart flavours in the sauerkraut and silverside give the everyday sandwich a real zing!

Traditional sauerkraut takes days to ferment, but this is my secret recipe for a quick and easy version that tastes just as good.

  • 400g silverside
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • ½ cup Dijon mustard
  • 12 slices rye sourdough
  • 6 large gherkins
  • 250g Swiss cheese, sliced
  1. Remove silverside from packaging and rinse under running water. Immerse in a large saucepan of water with the bay leaves and peppercorns. Cover and simmer for 1 hour. Drain and allow meat to rest and cool while you make the sauerkraut (see recipe below).
  2. To assemble, spread Dijon mustard generously over the bread. Lay 2 tbsp of sauerkraut on 6 slices. Slice the silverside. Stack the meat, gherkins and cheese over the sauerkraut, then top with remaining rye bread.

Sauerkraut (makes 6 cups)

  • 1 tbsp grapeseed oil
  • ½ onion, finely sliced
  • 1 tbsp garlic, crushed
  • ½ savoy cabbage
  • ½ tsp sea salt
  • ½ cup cider vinegar
  • ¼ cup apple cider
  • ¼ cup water
  1. Heat oil in a frying pan. Add the onion and garlic, then cook over a low heat until translucent. Add cabbage, salt, vinegar, cider and water. Simmer for 30 minutes until liquid is absorbed. Leave to cool before serving.

Mike’s Top Tips:

  • Choose a reputable butcher when buying the silverside – not only will the meat be of a better quality, but the butcher would have most likely used a complex pickling recipe, which will translate into a fuller-flavoured meat.
  • To put your own spin on the Reuben Van de Elzen, you could make an open sandwich and melt the cheese on top. You could also put the whole sandwich in to a toaster for an incredible toastie. Yum!
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