Toasted reuben madame
- Sarah Cook
Published: April 10, 2017 at 4:27 PM
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Makes 1
Easy
Total time: 15 mins
0 reviews
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This simple egg and pastrami twist on a toastie is ideal for a quick breakfast or lunch. Serve with a gherkin on the side
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Ingredients
Nutrition
-
25g salted butter
at room temperature, plus a knob more
-
1 tsp American mustard
-
1 tbsp shallot
finely chopped
-
2 tbsp mayonnaise
-
1 tbsp ketchup
-
a few dashes Worcestershire sauce
-
2 pinches smoked paprika
-
2 thin slices light rye or other good bread
-
50-75g swiss cheese or gruyere
thinly sliced
-
a few slices pastrami
-
1 egg
-
sunflower oil
-
1 large gherkin
to serve
Nutrition: per serving
- kcal716
- fat56.4g
- saturates17.3g
- carbs27.3g
- sugars6.2g
- fibre3.7g
- protein23.1g
- salt2.5g
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Method
-
step 1
Mash the butter and mustard with some pepper and, in a separate bowl, mix together the shallot, mayo, ketchup, Worcestershire sauce and paprika. Heat the oven to 180C/fan 160C/gas 4.
-
step 2
Heat a frying pan over a low-medium heat. Spread one side of each slice of bread with the mustard butter, flip the bread so it’s butter-side down, and spread the mayo mix over the other sides. Layer on the cheese and pastrami, and sandwich the slices together, butter-side out.
-
step 3
Fry the sandwich fairly gently until the bread is golden and toasted, pressing down with a spatula to keep it flat. Repeat on the other side, then put on a baking tray in the oven while you fry the egg.
-
step 4
Add a splash of sunflower oil and a knob more butter to the pan. Up the heat, crack in the egg and fry to your liking.
-
step 5
Lift the egg carefully onto the hot reuben and add a big gherkin on the side.
Authors
Sarah Cook
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