video-play
favourite

Pulled Lamb Reuben Sandwich

A modern spin on the classic Rueben sandwich

2

Serves

10 mins

Prep Time

8 mins

Cook Time

Magills Butchery

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. Replace pulled lamb with any leftover beef or lamb or even better go for the traditional Reuben sandwich a use leftover corned beef.

Rate this recipe

Share

tag

Lunch,

Everyday,

Lamb,

video-picker

Ingredients

arrow

200g Quality mark pulled lamb

i

pre-cooked

arrow

1/4 cup sauerkraut

arrow

2 slices swiss cheese

arrow

4 slices european rye bread

thickly cut

arrow

1 tbsp aioli

arrow

1 tbsp Dijon mustard

arrow

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.

clock

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.

Related recipes

Back to all recipes

quick-view
favourite

20 mins prep |

1 hrs 15 mins cook

Beef and baked bean meatloaf

quick-view
favourite

30 mins prep |

10 mins cook

Te Tino Parāoa Noke ngā Mītipōro

quick-view
favourite

35 mins prep |

25 mins cook

Shepherd's Pie

quick-view
favourite

5 mins prep |

0 mins cook

Colourful Caprese Salad