Reuby’s Reuben

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for 1 sandwich:

  • 2 slices of rye
  • russian dressing
  • red sauerkraut
  • potato-nut cake
  • 2 slices swiss
  • butter

Instructions:

Butter two slices of bread, flip one slice and spread a layer of russian dressing, layer of swiss, layer of potato-nut cake, layer of kraut, another layer of swiss, top with other slice, buttered slice out.

Fry on med/high for 3 mins on each side, lightly pushing down with spatula.

russian dressing: mix together20160720_141806

  • 1 tbsp mayo
  • 1 tsp ketchup, diced onions
  • a dash of worcestershire sauce
  • diced onion
  • a squidge of sriracha


20160720_140459potato-nut cake:20160720_140828

  • 4 red potatoes par boiled and diced
  • a handful walnuts and cashews
  • onion
  • garlic, 1 clove
  • arrowroot, half tbsp
  • dash red wine vinegar
  • dash parsley
  • bouillon, 1 tsp
  • generous dash of salt (corned beef is salty, keep tasty)
  • dash of white pepper

instructions: par boil potatoes and then dice them up and mix with rest of ingredients. Lay on sheet of wax paper and fold wax paper over. Roll out with rolling pin, until about half an inch thick. Put in freezer for at least 10 minutes. This will help it keep form. Place in pan and cook for 3 mins on both sides. Don’t worry if it crumbles in the the pan, just make sure both sides get a nice good cook.

red sauerkraut: click for link