Reuben sandwiches with sweet potato wedges

Total Time
1 hr 15 min
30 min
45 min
A classic Reuben sandwich not only tastes great but its main ingredient sauerkraut contains loads of prebiotics for gut health.

orange sweet potato (kumara)

250 g, cut into wedges

apple cider vinegar

125 ml, (½ cup)

mustard seeds

½ tsp

granulated stevia sweetener

¼ cup(s), (55g)


1 clove(s), bruised

fresh dill

1 tbs, (1 sprig)


250 g, baby variety, unpeeled, halved lengthways

extra light sour cream

¼ cup(s), (60g)

horseradish cream

2 tsp

worcestershire sauce

1 tsp

chilli sauce

2 tsp

wholemeal bread

8 slice(s), (8x35g slices)

98% fat-free beef pastrami

60 g, (4x15g slices)

reduced-fat Swiss cheese

80 g, (4x20g slices)

canned sauerkraut in brine, drained

cup(s), (50g)

oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Place sweet potato on prepared tray and lightly spray with oil. Bake for 40 minutes or until golden and tender.
  2. Meanwhile, bring vinegar, seeds, stevia and garlic to the boil in a medium saucepan. Place dill and cucumbers in a small bowl. Pour over hot vinegar mixture. Set aside.
  3. Combine sour cream, horseradish cream and sauces in a small bowl. Place bread slices on a board. Spread sour cream mixture over bread slices. Top half the bread slices with pastrami, then cheese and sauerkraut. Sandwich with remaining bread slices. Lightly spray bread with oil.
  4. Preheat a large frying pan or sandwich press over medium-high heat. Cook sandwiches for 1-2 minutes each side or until golden and cheese melts. Serve sandwiches with sweet potato wedges and pickled cucumbers.

Start eating better than ever!