Burren Balsamics Reuben Sandwich


  • 200g Pastrami (we used The Meat Merchant’s Pastrami Cured Short Rib)
  • 120g Fennel thinly sliced and pickled in White Balsamic
  • 8 slices of Sourdough Bread
  • 80g Gruyere Cheese thinly sliced

Ingredients for Thousand Island dressing

  • 100ml Mayonnaise
  • 25ml Ketchup
  • 5ml Worcestershire Sauce
  • 5ml Tabasco Sauce
  • 1 Egg boiled for 7 minutes and roughly chopped
  • 1 Vine Tomato finely diced
  • 50g Cucumber finely diced
  • ½ Red Onion finely diced


  1. Place the beef onto an ovenproof dish, scatter over the fennel and top with
    the cheese.
  2. Bake in an oven that has been preheated to 170C for 10 minutes.
  3. For the Thousand Island stir all the ingredients together and chill until
  4. Chargrill or toast the bread, spread the bottom with some of the Thousand
    Island dressing and top with some rocket leaves.
  5. Remove the Pastrami from the oven and divide between the four pieces of
    charred bread.
  6. Spread the other pieces of bread with some Thousand Island dressing and
    place on top.
  7. Serve with some extra dressing.