PREP: 10 mins
COOK: 10 mins
900g D'Orsogna Jarrah Honey Leg Ham
200g sour cream
2 tsp horseradish cream
2 tbsp sriracha hot sauce
2 tbsp gherkin relish
¼ cup Japanese mayo
Cracked pepper, to taste
1 x 400g long turkish loaf, sliced lengthwise
2 cups sauerkraut
300g Swiss cheese, sliced
Gherkins, to serve
STEP 1: Preheat the oven to 200°C and line a large baking tray with baking paper.
STEP 2:In a medium mixing bowl, combine sour cream, horseradish cream, sriracha hot sauce, gherkin relish, Japanese mayo and season with freshly cracked pepper.
STEP 3: To build the reuben, spread the sauce over both pieces of the turkish loaf, then lay a thick stack of the D'Orsogna Jarrah Honey Leg Ham on the base and top with sauerkraut and Swiss cheese. Add the top piece of the ciabatta on to close.
STEP 3: Bake for 10 minutes until the cheese has melted and bread is crispy and golden.
STEP 4: Slice the grilled reuben evenly. Top with gherkins.
STEP 5: Enjoy!