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Photo of Reuben sandwiches by WW

Reuben sandwiches

Total Time
30 min
20 min
10 min
A classic Reuben sandwich not only tastes great but its main ingredient, sauerkraut, contains loads of probiotics for gut health.


Apple cider vinegar

½ cup(s), (125ml)

Mustard seeds

½ tsp

Monk fruit sweetener

¼ cup(s), (55g)


1 clove(s), bruised

Baby cucumber (quke)

250 g, halved lengthways

Fresh dill

1 sprig(s)

Light sour cream

¼ cup(s), (60ml)

Horseradish cream

2 tsp

Worcestershire sauce

1 tsp

Sriracha sauce

2 tsp

Wholemeal bread

8 slice(s), ( 8 x 35g slices)

98% fat-free pastrami

60 g

Light Swiss cheese

4 slice(s), ( 4 x 20g slices)

Sauerkraut (no added sugar)

cup(s), fresh, (50g), (see tips)

Oil spray

1 x 3 second spray(s)


  1. Bring vinegar, mustard seeds, sweetener and garlic to the boil in a small saucepan. Place cucumbers and dill in a small heatproof bowl. Pour over hot vinegar mixture. Set aside.
  2. Combine sour cream, horseradish cream and sauces in a small bowl. Place bread slices on a clean chopping board and spread evenly with sour cream mixture. Top half the bread slices with pastrami, then cheese and sauerkraut. Sandwich with remaining bread slices, sour cream–side down.
  3. Preheat a sandwich press or heat a large non-stick frying pan over medium heat. Lightly spray sandwiches with oil. Cook sandwiches until golden on both sides and cheese is melted. Drain pickled cucumbers and serve on the side with sandwiches.


COOK'S TIPS: Try with sweet potato wedges for an extra serve of veggies. Purchase your sauerkraut fresh, from the refrigerator section. Probiotics don't usually survive in shelf-stable versions kept at room temperature.