Pulled Lamb Reuben Sandwich
A modern spin on the classic Rueben sandwich
2
Serves
10 mins
Prep Time
8 mins
Cook Time
Recipe author
Magills Butchery
A modern spin on the classic, try this Pulled Lamb Reuben Sandwich and enjoy the perfectly paired lamb, sauerkraut, and swiss cheese all on delicious thickly cut rye bread.
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Lunch,
Everyday,
Lamb,
Ingredients
200g Quality mark pulled lamb
i
pre-cooked
1/4 cup sauerkraut
2 slices swiss cheese
4 slices european rye bread
thickly cut
1 tbsp Best Foods aioli
1 tbsp dijon mustard
1 tbsp butter
Method
For sandwich
Pulled lamb method
1
Pre-heat oven to 200°C on grill.
2
Mix together aioli and Dijon mustard to make a sauce.
3
Heat the pre-cooked pulled lamb in microwave for 2 and a half minutes and stir through.
Start Timer
4
Make Rueben sandwich by lightly buttering bread, then evenly spreading pulled meat, cheese and sauerkraut across two slices of bread.
5
Spread the sauce mix on the remaining two slices of bread and lightly grill or oven-bake in the oven till lightly toasted. Approximately 3 minutes each side.
6
Alternatively use more butter and butter the outside of the bread as well and heat through using a sandwich press or fry on the stove.
7
Serve and enjoy.
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