Photography: André Martin
Reuben sandwich
Recipe by Lucy Nunes and Suzanne Gibbs
Reuben sandwich
INGREDIENTS
2 slices Helga's light rye bread
1 tablespoon mayonnaise
6 slices pastrami
1/3 cup coleslaw
2 slices jarlsberg cheese
Gherkins, to serve
METHOD
1. Preheat a grill on high. Toast bread on one side only for 2 minutes, until golden.
2. Spread untoasted side with mayonnaise. Top with pastrami, coleslaw and jarlsberg. Place under grill for 2 minutes, until coleslaw is warm and cheese begins to melt. Serve immediately with gherkins.
In pictures: six ways with cold cuts[x]
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