Our reuben sandwich loaf is layered sharing sandwich that is the perfect picnic companion. A Reuben sandwich is an American deli classic, made with pastrami, mustard, cheese and pickles, and we’ve reinvented it in an irresistible sharing loaf. Although you don’t use the bread from inside the loaf, you don’t have to let this go to waste! Either whizz it into breadcrumbs then use to top pasta bakes or make a breadcrumb coating, or tear it into pieces and bake into croutons. The combination of oozing melted cheese, rich and flavourful beef, and the sharp tang from the pickles and sauerkraut makes this Reuben sandwich loaf the ultimate lunchtime bite.
- 1 large cob or boule loaf
- 200g pastrami or salt beef slices
- 125g mozzarella ball, drained and sliced
- 100g Emmental cheese slices
- 3tbsp Dijon mustard
- 3 large gherkins, sliced, plus pickled cucumber to serve
- 100g sauerkraut
Preheat the oven to 180C. Slice the top off the loaf, and set aside, this will be used as your lid. Scoop out the insides, taking care not to damage the shell of the loaf. You can use the extra bread to make breadcrumbs and freeze.
Starting with pastrami or salt beef, layer 2 or 3 slices in the base of the shell, then follow with half the mozzarella and Emmental slices. Dot with a little of the mustard, then top with a layer of gherkins, the remaining mustard and the sauerkraut. Press down well, then repeat this layering process until the loaf is full, and put the top of the loaf back on. Wrap tightly in foil and place on a baking sheet.
Bake for 30-40 mins, until the bread is crusty and the cheese has melted, then serve with the pickled cucumber.