Reuben-Style Steak Sandwich With Dill Pickles & Smoky Potatoes inspired by When Harry Met Sally (1989)
When Harry Met Sally (1989), “I’ll have what she’s having” Meg Ryan eats a particularly good sandwich. (44 mins 37 seconds)
This one’s inspired by one of cinema’s most iconic sandwich scenes. Whip up a NYC deli classic with warm ciabatta filled with tender sliced rump steak, mustardy slaw and sweet dill pickles. Serve this sumptuous sarnie with smoky potatoes on the side and dig in. Now, that’s what dreams are made of.
For 2 people [double for 4]
- 2 ciabattas
- 125g radishes
- 15ml Henderson’s Relish
- 3 white potatoes
- 1 shallot
- 15ml white wine vinegar
- 21g wholegrain mustard
- 1 tsp ground smoked paprika
- 1/2 cucumber
- 2 x 150g British rump pavé steak
- 50ml mayonnaise
- 5g dill
You’ll also need
- Pepper, salt, vegetable oil, olive oil, sugar
Cooking instructions 35 mins
For 2 people [double for 4]
Before you start cooking, take your steaks out of the fridge, open the packet and let them adjust to room temperature. Preheat the oven to 220°C / 200°C (fan) / gas 7. Slice the potatoes (skins on) into discs then add to a baking paper-lined tray with the ground smoked paprika, a drizzle of vegetable oil and a pinch of salt and mix together. Put the tray in the oven for 20-25 min or until golden and cooked through – these are your smoky potatoes.
Grate most of the radishes. Cut the remaining radishes into quarters. Slice half the cucumber into rounds. Cut the remaining cucumber into batons lengthways.
Peel and finely dice the shallot[s]. Add the grated radishes to a bowl with the mayo, whole grain mustard, diced shallot, Henderson’s Relish and a grind of black pepper. Give everything a good mix up – this is your creamy slaw.
Chop the dill finely, including the stalks. Add the radish quarters and cucumber batons to a small bowl with the cucumber slices. Add the white wine vinegar, chopped dill, a drizzle of olive oil and a pinch of salt and sugar and give everything a good mix up – these are your dill cucumber & radish pickles and quick-pickled cucumber slices.
Heat a large, wide-based pan (preferably non-stick) over a high heat. Pat the rump steaks dry with kitchen paper, then drizzle them with vegetable oil and season with a pinch of salt on both sides.
Once very hot, add the steaks to the pan. For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side. Once the steaks are cooked, transfer them to a clean chopping board to rest for 5 min.
Add the ciabattas to a baking tray and put the tray in the oven for 5 min or until they’re hot and crusty. Carefully slice them in half before serving.
Once rested, slice the cooked steak as thinly as you can. Stuff your hot ciabattas with the sliced steak, pickled radish slaw and the quick-pickled cucumber slices. Serve with the smoky potatoes and the dill cucumber & radish pickles to the side. Enjoy!