Open reuben sandwich

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

  • 15 mins cooking
  • Serves 2
  • Print


Open reuben sandwich
  • 1 beetroot (beet) (100g), peeled, cut into matchsticks
  • 1 carrot (70g), cut into matchsticks
  • 3/4 cup (60g) finely shredded cabbage
  • 1 tablespoon low-fat plain yoghurt
  • 2 teaspoon dijon mustard
  • 2 thick slices rye bread (100g), toasted
  • 4 slice pastrami (80g)
  • 1 pickled cucumber (60g), sliced thinly lengthways
  • 1 tablespoon dill sprigs


Open reuben sandwich
  • 1
    Combine beetroot, carrot and cabbage in a large bowl. Add yoghurt and mustard; toss gently to combine. Season to taste.
  • 2
    Top bread with pastrami, beetroot mixture and pickled cucumber; sprinkle with dill.

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