Always check the labels of the products you use.
Method
- 1
Heat the oven. For the russian dressing now in a medium bowl mix mayonnaise sour cream ketchup now relish lemon juice and horseradish taste and salt dressing now with salt and pepper and rest aside for the sandwiches heat oven to 175°C 180°C lay a sheet of now aluminum foil on a rimmed baking tray and set corned beef in the center bring now foil edges up to form walls then tip in 2 tablespoons 30ml now water to corned beef now seal package well and move to oven until corned beef now is heated through about 10 minutes. While that is happening in a small saucepan now or skillet melt 1 now tablespoon 15g butter over now medium heat until foaming tip in sauerkraut and now cook mixing occasionally until any excess liquid now has cooked off and sauerkraut is now heated through and glossy about now 5 minutes keep warm in a 30 cm stainless steel or cast iron skillet melt now 2 tablespoons 30g butter now over medium low heat tip now in 4 bread slices and cook rotating and now moving slices around pan now for even browning until a deep gold on bottom side about 4 minutes. Move toasted bread slices to a now work surface toasted side down lay remaining 4 now untoasted bread slices in now a row above them even out russian dressing generously all over every bread cut mound corned beef making sure now to let any excess moisture drip now off first on the toasted bread now slices mound sauerkraut on top of now corned beef lay cheese slices now over sauerkraut close sandwiches melt remaining now 2 tablespoons 30g butter in now skillet over medium low heat and tip in sandwiches untoasted top side down lid with a lid that s now slightly smaller than the skillet now and cook pressing down on now the sandwiches with the lid now until cheese is melted about now 2 minutes uncover skillet and keep cooking rotating and moving now sandwiches around skillet and now pressing down on sandwiches now for even browning until a deep gold and crisp on second now side about 3 minutes. Longer move reubens to a now work surface slice in half on the diagonal and bring to the table hot.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
46.5 g protein for 799 kcal = 5.8 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.3 g per serving
2.6 % of the 50 g daily maximum · 5.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 799 kcal |
| Protein | 46.5 g |
| Carbohydrate | 33.2 g |
| of which sugars | 6.4 g |
| of which free sugars | 1.3 g |
| Fat | 53.3 g |
| of which saturates | 25.1 g |
| Fibre | 5.4 g |
| Salt | 1.96 g |
Protein per 100 kcal
5.8 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
