Reuben Sandwich with homemade sauerkraut

👨‍🍳 Method

For the Hot Sandwich

1. 1
   Spread the butter on the outside of slice the bread.

   💡The butter goes on the outside, the side that meets the pan: it's what gives the bread its golden, crisp crust.
2. 2
   Mix the mayonnaise and tomato paste into a sauce and spread it on the inside of slice the bread.
3. 3
   Remove the outer leaves of the cabbage.
4. 4
   Slice the cabbage into thin ribbons.

   KnifeCutting board
5. 5
   Put the cabbage in a large bowl, sprinkle the salt over it and knead by hand for 5 minutes, until the cabbage softens and releases liquid.

   Bowl

   💡Salt at 2–2.5% of the cabbage's weight: less than that and the good bacteria don't thrive and the cabbage may spoil; more and it's too salty and ferments less.
6. 6
   Pack the cabbage tightly into a clean jar, with the liquid it released, until it is completely covered by liquid.

   Jar

   💡All the cabbage must be under the liquid: oxygen is the enemy of fermentation, and a piece sticking out above it can spoil the whole jar.
7. 7
   Close and leave at room temperature, away from the sun, 7–14 days, until the cabbage is as sour as you like.
8. 8
   Move to the fridge.

   Refrigerator
9. 9
   Place the yellow cheese, meat and sauerkraut on half of slice the bread and cover each one with another slice, buttered side out.
10. 10
    Heat a heavy pan over medium heat.

    StoveFrying pan
11. 11
    Grill the sandwiches 3 minutes per side, until the bread is golden and crisp and the cheese has melted completely.

    StoveFrying panSilicone spatula

    💡Medium heat, not high: the bread browns at the same pace the cheese melts, while over high heat it burns outside before the cheese inside melts.
12. 12
    Cut on the diagonal.

    KnifeCutting board