No need to go to Omaha, the home of the Reuben sandwich in Nebraska, when you can make this flavour filled Reuben baked potato version at home. Served with a good helping of sauerkraut and dill pickles.
- 4 medium baking potatoes, thoroughly washed (leave skins on)
- 1/2 cup sauerkraut
- 150g salt beef/pastrami
- 1/2 cup Swiss cheese, such as emmental or Gruyere, shredded
- 4 dill pickles, thinly sliced
- pinch caraway seeds, to garnish (optional)
- 4 tablespoons egg mayonnaise
- 2 ½ tablespoons sour cream
- Juice of half a lemon
- 1 teaspoon Worcestershire sauce
- 1 tablespoon tomato sauce
- 4 small gherkins, finely chopped
- Pinch of salt and pepper to taste
- Preheat the oven to 180°C.
- Prick the potatoes with a fork, place them into a large pot of water and bring up the boiling point (approx. 25-30 minutes depending on the size of the potatoes).
- Place the part cooked potatoes on a baking tray, drizzle over a good amount of olive oil and a pinch of salt. Roast in the oven for 40 mins until they are golden brown, the skins are crispy, and a fork easy easily the flesh.
- Slice a wedge out of the potato along the length; layer the salted beef in the base of the wedge along with a good spoonful of cheese and a dollop of sauce. Place the tray back in the oven to melt the cheese; take out once the cheese is melted and spilling over the edges (10-15 minutes).
- Serve with a spoonful of sauerkraut, another dollop of sauce, the sliced pickles and sprinkle over the remaining cheese and the caraway seeds.
Prep time: 15 mins
Cook time: 1 hr 25 mins