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