Reuben toastie

  • 15 mins cooking
  • Serves 4
  • Print


  • 8 slices rye bread
  • 8 slices pastrami
  • 8 slices Swiss cheese, halved
  • 1/3 cup drained sauerkraut (50g)
  • Pickles, to serve
Russian dressing
  • 1/4 cup whole-egg mayonnaise (75g)
  • 2 teaspoons sriracha
  • 1 teaspoon horseradish cream
  • 1/2 teaspoon Worcestershire sauce


  • 1
    Lightly grease and preheat a 4-hole (1/3-cup/80ml) pie maker.
  • 2
    To make the Russian dressing, stir all the ingredients together in a small bowl.
  • 3
    Roughly trim crusts from bread and discard. Roll slices with a rolling pin to flatten to 3mm thick. Line prepared holes with four thin slices of bread, pressing into base and side.
  • 4
    Fold pastrami slices into quarters, placing two in each bread case. Top each one with a slice of cheese, a quarter of the sauerkraut, 1 teaspoon Russian dressing and another slice of cheese. Top with the remaining bread slices – the bread will extend over the top. Close lid to seal the edges, then immediately open again. Spray tops of pies with oil. Close lid. Cook toasties for 7 minutes or until bread is toasted and cheese is melted.
  • 5
    Serve toasties with remaining dressing and pickles.

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