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Pulled Lamb Reuben Sandwich

A modern spin on the classic Reuben sandwich

2

Serves

10 mins

Prep Time

8 mins

Cook Time

Magills Butchery

Recipe author

Magills Butchery

A modern spin on the classic, try this Pulled Lamb Reuben Sandwich and enjoy the perfectly paired lamb, sauerkraut, and swiss cheese all on delicious thickly cut rye bread. Replace pulled lamb with any leftover beef or lamb or even better go for the traditional Reuben sandwich and use leftover corned beef.

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High Protein

High Iron

Ingredients

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200g Quality Mark pulled lamb

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pre-cooked

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¼ cup sauerkraut

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2 slices swiss cheese

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4 slices european rye bread

thickly cut

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1 Tbsp aioli

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1 Tbsp Dijon mustard

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1 Tbsp butter

Method

For Sandwich

For Pulled Lamb

1

Pre-heat oven to 200°C on grill.

2

Mix together aioli and Dijon mustard to make a sauce.

3

Heat the pre-cooked pulled lamb in microwave for 2 and a half minutes and stir through.

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4

Make Reuben sandwich by lightly buttering bread on both sides, then evenly spreading pulled meat, cheese and sauerkraut across two slices of bread.

5

Spread the sauce mix on the remaining two slices of bread and lightly grill or oven-bake in the oven till lightly toasted. Approximately 3 minutes each side.

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6

Alternatively use more butter and butter the outside of the bread as well and heat through using a sandwich press or fry on the stove.

7

Serve and enjoy.

More info

Nutrition Information per Serving (238g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2312 kJ (552 kcal)

Protein

34.7g

Total Fat

27.8g

Saturated Fat

10.7g

Carbs

37.6g

Sugars

2.9g

Sodium

770mg

Iron*

4.0mg

* Percentage of recommended daily intake (Aust/NZ)