Ingredients
| 225g sliced dark rye bread (I used Mestemacher Organic Rye & Spelt Bread) | |
| olive oil to brush | |
| 50g Wildly Delicious Jalapeño & Green Pepper Kraut, finely chopped, plus extra to serve | |
| ½ cup mayonnaise | |
| ½ cup sour cream | |
| 2-4 tablespoons hot sauce, to taste | |
| 12 slices (about 120g) pastrami | |
| 200g Swiss cheese |
Wildly Delicious makes an outstanding sauerkraut which is so far removed from the vinegary pasteurised versions you can find. Its raw unpasteurised kraut has a wonderful fermented tang and embraces the true tradition of the product. The simple addition of jalapeño adds a welcome, but not overpowering, kick – the perfect addition to the classic Reuben sandwich combination.
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Instructions
| 1. | Heat the oven 160°C. |
| 2. | Brush each slice of rye bread with oil and then cut into pieces about 4cm x 4cm, giving 24 pieces in total. |
| 3. | Arrange on an oven tray and bake for 15-20 minutes until crisp. |
| 4. | Cool on a rack and store in an airtight container for up to 5 days (if they get soft, re-bake for a few minutes to crisp up). |
| 5. | In a small bowl, combine the chopped kraut, mayo, sour cream and hot sauce to taste. |
| 6. | Refrigerate for up to 3 days. |
| 7. | To serve, heat the grill to hot or have a blow torch ready. |
| 8. | Cut the pastrami slices in half lengthwise. |
| 9. | Cut the cheese into 4mm thick slices and then into 24 pieces (about 3cm x 4cm). |
| 10. | Lay the rye crostini on a baking tray and spoon on a dollop of the sauce. |
| 11. | Top with a piece of pastrami allowing half the piece of pastrami to hang over the end of the crostini. |
| 12. | Add a spoon of kraut, fold the overhanging pastrami back over and top with cheese. |
| 13. | Grill for a few minutes until melted or blow torch the top until melted and golden. |
| 14. | Serve immediately. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles