Reuben-Style Roast Beef Bagel

Reuben-Style Roast Beef Bagel


Make this Reuben-style roast beef bagel the Monday after your Sunday roast for a lip-smacking lunch made with leftover beef.
  • 1 bagel, halved
  • 50g swiss cheese, thinly sliced
  • 100g roast beef, thinly sliced (we used leftover roast topside of beef)
  • 50g sauerkraut, drained – we used Raw Vibrant Living Classic Organic Sauerkraut
  • Small pinch caraway seeds, lightly crushed (optional)
  • For the dressing
  • 1 cornichon, finely chopped
  • ½ shallot, finely chopped
  • 2 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • 2 tsp horseradish sauce or cream
  • 1 tsp caster sugar
  • Dash Worcestershire sauce
  • Dash smoked hot sauce (optional)
  • Pinch hot paprika
  1. In a small bowl, mix together all the ingredients for the russian dressing until well combined. Set aside.
  2. Heat the grill to medium-high. Toast the bagel, then spread the bottom half of the bagel with a generous helping of the russian dressing. Top with the cheese and put back under the grill for 1 minute or until the cheese is melted and bubbling.
  3. Working quickly while the bread is still hot and the cheese melted, pile on the roast beef, followed by the sauerkraut. Sprinkle with a few caraway seeds (if using) and a little more russian dressing, if you like. Put the bagel lid on top and eat straightaway, fingers dripping with oozing loveliness.

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