As with so many classic recipes, the origins of the Reuben sandwich are hotly contested, but it is universally acknowledged as an American invention. There are several variations, probably the most famous of which is from Katz’s delicatessens in New York. My version of the Reuben marries up my favourite go-to lunch vehicle, a wrap, with the wonderful flavours and textures of the original sandwich: hot salt beef or pastrami (the latter is like hot salt beef that has been rubbed with spices and smoked), sauerkraut and Comté, with a creamy Russian dressing.

Method

1. Preheat the oven to 180℃ normal / 160℃ fan.
2. To make the Russian dressing, mix together all of the ingredients and season with salt and pepper as needed.
3. Take half of the dressing and spread it over one side of each of the wraps, then divide the slices of Comté, the hot salt beef or pastrami and the sauerkraut over two of the wraps. Lay the other wraps, sauce side down, on top.
4. Heat a large frying pan over a medium-high heat and, once hot, carefully transfer one Reuben wrap into the pan. Leave it to cook for about 3 to 5 minutes but keep an eye on the underside of the wrap – you want the heat high enough so that the cheese melts and the outside of the wrap browns, but not so hot that it burns – turn the heat down to medium if necessary. Once the bottom of the wrap is sufficiently browned and the Comté has melted, place a large plate over the wrap, invert the pan so that the wrap is sitting browned-side up on the plate, then carefully slide the wrap back into the pan to brown the other side. After about 2 or 3 minutes, when the underside of the wrap is browned and the Comté is oozing, slide the wrap onto a board. Repeat with the other Reuben wrap (you can keep the first in a warm oven while you cook the second). With a sharp knife, slice into wedges and serve with the rest of the dressing and dill pickles on the side.

Comté Recipe 2020 © Laura Pope 2020