Reuben Bagel Recipe

How to make a Reuben Bagel

Method

  1. Make the sauerkraut the day before, or at least 1 hour before making the Reuben Bagel, to allow fermentation.
  2. Into a large, medium-sized mixing bowl, add the vinegar, salt and water together. Stir until combined. Add the cabbage and toss, making sure it’s fully submerged. Set aside at room temperature until the cabbage has softened (leave for 1 hour or overnight). Once the cabbage is softened, you can start to build the bagel.
  3. Preheat the oven to 200°C (180°C fan-forced).
  4. Melt the butter in a large, shallow frypan on medium heat.
  5. Slice bagels in half and place cut side down into the melted butter. Fry until slightly toasted.
  6. Remove the bagels and place them on a shallow baking tray lined with parchment paper.
  7. Spread thousand island dressing on the base of each bagel.
  8. Layer each bagel with your desired amount of cheese and then pastrami slices.
  9. Place the tops on each sandwich and bake in the oven for 5 minutes until the cheese has melted.
  10. Take the bagels out of the oven and remove the upper lid. Top each sandwich with the desired amount of sauerkraut and sprinkle with chives, if using.
  11. Drizzle with a bit more of the salad dressing and replace the lid. Serve warm. 

Tip: These are very large sandwiches and as the serving size suggests, they can serve up to 4 people by cutting them in half.
*You can use colby or any good melting cheese of your choice such as Swiss. Use more cheese and/or pastrami as desired.

Optional: You can substitute home-made sauerkraut with store bought.