Pete’s Roti twist on this classic US sandwich is sure to impress your lunch guests, or your fussy family, and is so quick and easy to prepare. The 64 layers in Katoomba Foods Roti Paratha adds an extra decadence to an already delicious dish.
Serves 4
Preparation: 15 minutes
Cooking: 15 minutes
Ingredients for Reuben Roti
- 4 wholemeal Katoomba Foods Roti Paratha
- 16 slices corned beef
- 8 slices swiss cheese
- 1 cup sauerkraut
- 4 tbsp melted butter
Dressing:
- 4 tbsp mayonnaise
- 1 tbsp minced white onion
- 1 tbsp ketchup
- 1½ tsp horseradish cream
- 1 tsp tabasco sauce
- ½ tsp worcestershire sauce
- ¼ tsp smoked paprika
Method:
- Preheat oven to 190C
- Combine all dressing ingredients in a bowl and set aside
- Cut a slice of Swiss cheese in half lengthwise, and place in the centre (edge to edge) of a roti, then repeat with remaining rotis
- Fold and place 2 slices of corned beef evenly on top of the cheese
- Divide sauerkraut evenly into 4 and spread over the corned beef
- Top sauerkraut with dressing, evenly across the rotis
- Fold and place 2 slices of corned beef evenly on top of the sauerkraut
- Cut a slice of Swiss cheese in half lengthwise, and place on top of the corned beef
- Slice diagonal cuts 1cm apart along edges of roti
- Alternately fold the cut roti strips over the top of the sandwich to close the roti and create a braided effect
- Brush the tops of the rotis with melted butter and bake in the oven on a wire rack for 15 minutes
