Hot Reuben Sandwich

Hot Reuben Sandwich

Taking just minutes to make on our sandwich maker, this American classic is a delicious and easy lunch or week night supper.


  • 4 Slices rye bread with caraway seeds
  • 20ml Dijon mustard
  • 40g Gruyère cheese
  • 70g Salt beef, sliced
  • 50g Sauerkraut, well drained
  • 30g Gherkins, sliced


  1. Pre-heat sandwich plates on 'High'.
  2. Generously butter 4 slices of bread on both sides.
  3. Lay the 4 slices of bread on a work surface and spread 3 tsps of Dijon Mustard on each slice, top with one slice of Gruyère cheese.
  4. Distribute enough salt beef to your liking on 2 slices and cover the beef with sauerkraut.
  5. Place two slices of gherkin on top of the sauerkraut then add the remaining 2 slices of bread to finish the sandwich.
  6. Once the green indicator light shows, place both sandwiches on the heated plates and close the lid until the handle locks. Cook for 5 minutes until golden brown.

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