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Reuben-style roast beef bagel
- Published: 9 Mar 21
- Updated: 18 Mar 24
Make this Reuben-style roast beef bagel the Monday after your Sunday roast for a lip-smacking lunch made with leftover beef. This is one working from home lunch that packs a bit of a calorie punch, but boy, is it good.
![Reuben-style roast beef bagel](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/03/960_Q1_ROAST_BEEF_REUBENS_BAGEL-768x960.jpg)
Take the homemade factor up a notch by making your own bagels – here’s how… For more working from home lunches, browse our recipe collection.
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Serves 1
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Hands-on time 15 min
Ingredients
- 1 bagel, halved
- 50g swiss cheese, thinly sliced
- 100g roast beef, thinly sliced (we used leftover roast topside of beef)
- 50g sauerkraut, drained – we used Raw Vibrant Living Classic Organic Sauerkraut
- Small pinch caraway seeds, lightly crushed (optional)
For the Russian dressing
- 1 cornichon, finely chopped
- ½ shallot, finely chopped
- 2 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 2 tsp horseradish sauce or cream
- 1 tsp caster sugar
- Dash Worcestershire sauce
- Dash smoked hot sauce (optional)
- Pinch hot paprika
Method
- In a small bowl, mix together all the ingredients for the russian dressing until well combined. Set aside.
- Heat the grill to medium-high. Toast the bagel, then spread the bottom half of the bagel with a generous helping of the russian dressing. Top with the cheese and put back under the grill for 1 minute or until the cheese is melted and bubbling.
- Working quickly while the bread is still hot and the cheese melted, pile on the roast beef, followed by the sauerkraut. Sprinkle with a few caraway seeds (if using) and a little more russian dressing, if you like. Put the bagel lid on top and eat straightaway, fingers dripping with oozing loveliness.
- Recipe from March 2021 Issue
Nutrition
- Calories
- 608kcals
- Fat
- 25.1g (12.7g saturated)
- Protein
- 53.6g
- Carbohydrates
- 40.9g (5.3g sugars)
- Fibre
- 2.3g
- Salt
- 2.4g
delicious. tips
The dressing will keep chilled for several days. It goes well with anything from boiled new potatoes to baked salmon.
Sauerkraut comes in two varieties – pasteurised and raw. The former undergoes heat treatment to create a shelf-stable product; find it alongside other condiments in most supermarkets. Raw kraut has probiotic properties; find it in the chilled section of health food stores and some supermarkets.
Buy ingredients online
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