The American Reuben sandwich is given a touch of class when pastrami is swapped for tender steak and it is served in a crusty ciabatta, and just like the classic with plenty of melted Gruyère cheese, peppery rocket and sauerkraut. If you fancy a glass of wine, a smooth Chilean Merlot, with tones of red cherry and raspberry, is the perfect choice.
- Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the chips with plenty of sunflower spray and salt. Spread out on a baking tray, lined with nonstick baking paper, and cook for 30 minutes, tossing every so often, until evenly cooked and golden.
- Meanwhile, heat a griddle or nonstick frying pan over a medium-high heat. Rub the steaks with the steak seasoning and spray with a little sunflower spray. Cook for 2 minutes on each side (for medium-rare), or until cooked to your liking. Remove from the pan and leave to rest for 5 minutes, before slicing.
- Arrange the ciabatta on a baking tray and bake until lightly toasted. Remove, then top each bottom half with a cheese slice. Return to the oven until melted. Top the cheesy halves with the steak, sauerkraut and rocket, then sandwich with the remaining ciabatta halves. Serve with the fries, mustard and dill sauce and gherkins.