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    Bill’s Reuben with slaw and Russian dressing

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    Bill’s Reuben with slaw and Russian dressing

    Traditionally served with corned or salt beef, this ultimate New York deli sandwich is easy to adapt, and is just as delicious with hand-carved beef or even finely shaved leg ham.

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes to 6 minutes
    • Total time: 25 minutes to 26 minutes 30 minutes

    Serves: 4


    • Dressing
    • Crème fraîche
    • Tomato ketchup
    • Worcestershire sauce
    • Horseradish sauce
    • Lemon juice, to taste
    • 40g Butter, softened
    • 8 slices, Sourdough or rye bread
    • 50g Gruyère cheese, thinly sliced
    • 300g Cooked, sliced beef
    • 3 tbsp Sliced cornichons, plus extra to serve
    • Slaw
    • ½ Small red cabbage
    • ½ Red onion, finely sliced
    • ½ Lemon, juice of
    • 1 tbsp Olive oil
    • Flat-leaf parsley, chopped or torn


    1. Combine the slaw ingredients, leaving out half the parsley, and season. For the dressing, mix all the ingredients in a bowl.
    2. Butter each slice of bread. Spread 1 tsp dressing over the unbuttered sides of bread and top each with a slice of cheese, some slaw, some of the remaining parsley, beef and cornichons. Cover with the remaining slices of bread, buttered sides up, and press down firmly.
    3. Over a high heat, in a griddle or frying pan, carefully brown the sandwiches on both sides. Serve with extra cornichons.

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