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Reuben Croissant
New York delicatessen meets flaky French pastry in this continental twist on an NYC classic. Buttery croissants sandwich thick slices of corned beef and melting Gruyère cheese, finished with a swipe of mustardy mayo and a tangy gherkin, to make the most delicious Reuben this side of the Champs-Elysées.
Ingredients
- 2 croissants
- 2 tbsp mayonnaise
- 2 tsp English or wholegrain mustard
- 75g Gruyère
- 75-150g corned beef
- 2-4 tbsp sauerkraut, drained
- 2 cornichons or gherkins
Prep: 10 mins | Cook: 10 mins
Method
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Split the croissants in half. Mix the mustard and the mayonnaise together, then spread the mixture on the cut sides of the croissant halves. Place them on a baking tray.
2. Finely grate the Gruyère cheese. Cut the corned beef into thick slices – don't worry if it crumbles a little as you slice it, you can scoop up the crumbly bits.
3. On the bottom half of each croissant, layer the corned beef, the Gruyère cheese then the sauerkraut. Pop the tops on the croissants.
4. Slide the croissants into the oven for 5-8 mins till they're warmed through and the cheese is oozy and melting. Skewer a cornichon or slice of gherkin onto a cocktail stick and stick it into the croissant. Serve straight away.
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(93.3p per 100g)
10% off -
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