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Reuben sandwich


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat the lard in a heavy-bottomed pot and gently saute the onion until reasonably soft.
  • Then add the sauerkraut, sparkling wine, the bay leaf and thyme. Stir and then add the black peppercorns with a little salt and the juniper berries. Mix, turn the heat down and gently cook for about 45 mins until tender, regularly stirring and adding more liquid if needed.
  • Llay half the bread on a board and smear with mustard. Then top with the gherkins, sauerkraut, corned beef and gruyere. Top with the remaining bread, wrap each sandwich individually in foil and cook in the oven for about 10-15 mins until the cheese has melted.
  • Serve with a glass of your favourite beer.


  • 2 tbsp lard (or olive oil)
  • 1 large onion, chopped
  • 750 gm sauerkraut, rinsed & drained
  • ½ bottle sparkling wine
  • 1 bay leaf
  • 1-2 thyme sprigs
  • 6 whole black peppercorns
  • sea salt
  • 6 juniper berries, lightly crushed
  • 8 thick slices of Rye bread
  • Dijon mustard
  • 4-6 gherkins, sliced (optional)
  • finely sliced corned beef
  • sliced gruyere cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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