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  • Makes 6 Items
  • 5 mins prep
  • 90 mins cook

Van de Reuben sandwich

The strong, tart flavours in the sauerkraut and silverside give the everyday sandwich a real zing!


Van de Reuben sandwich

  • 400 g silverside
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1/2 cup dijon mustard
  • 12 slices rye sourdough
  • 6 large gherkins
  • 250 g swiss cheese, sliced


  • 1 tbsp grapeseed oil
  • 1/2 onion, finely sliced
  • 1 tbsp garlic, crushed
  • 1/2 savoy cabbage
  • 1/2 tsp sea salt
  • 1/2 cup cider vinegar
  • 1/4 cup apple cider
  • 1/4 cup water


Van de Reuben sandwich

  1. Remove silverside from packaging and rinse under running water. Immerse in a large saucepan of water with the bay leaves and peppercorns.
  2. Cover and simmer for 1 hour. Drain and allow meat to rest and cool while you make the sauerkraut (below).
  3. To assemble, spread Dijon mustard generously over the bread. Lay 2 tbsp of sauerkraut on 6 slices. Slice the silverside. Stack the meat, gherkins and cheese over the sauerkraut, then top with remaining rye bread.

Sauerkraut (makes 6 cups)

  1. Heat oil in a frying pan. Add the onion and garlic, then cook over a low heat until translucent. Add cabbage, salt, vinegar, cider and water.
  2. Simmer for 30 minutes until liquid is absorbed. Leave to cool before serving.


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