A true classic in American delis, traditionally made with slices of roast beef, Swiss cheese and sauerkraut, this sandwich is truly bursting with flavor. Served on rye with a homemade Russian dressing, our version aims to be a tribute to tradition.

• Active time: 20 mins
• Total time: 20 mins

INGREDIENTS

• ¼ cup (65 ml) mayonnaise
• 3 tsp (15 ml) chili sauce
• 1 small pickle, finely chopped
• a pinch salt
• a pinch pepper
• 8 slices whole grain rye bread
• 4 slices emmental cheese
• 4 slices havarti cheese
• 24 thin slices roast beef
• 24 thin slices of your favorite smoked meat
• 2 cups (500 ml) simple sauerkraut, wrung out
• 4 tsp (20 ml) vegetable oil
• 4 sliced pickles, for serving

DIRECTIONS

In a small bowl, combine the mayonnaise, chili sauce, chopped pickle, salt and pepper.

Place 4 slices of bread on a baking sheet. Cover each slice with 1 tablespoon of the Russian sauce prepared in the previous step. Add to each slice of bread 1 slice Emmental, 1 slice Havarti, 6 slices roast beef and 6 slices smoked meat. Divide the remaining Russian sauce among the 4 sandwiches. Top each sandwich with a slice of bread.

Heat half of the oil over medium heat in a large nonstick pan. Toast 2 sandwiches in the pan at a time, for 3 minutes on each side. Repeat with the remaining oil and sandwiches. Serve with the sliced pickles.

PRODUCTS USED TO CREATE THIS RECIPE