Serves: 2 to 3 as a substantial lunch or 4 as a light meal or snack

We think lunch time is one of the most important meals of the day, so why not treat yourself to a reuben wrap with Comté. Delicious and easy to make you wont regret it!


  • 4 wraps (you can use plain, wholemeal or seeded – whatever you prefer)
  • 4 to 6 slices (about 80g) of hot salt beef or pastrami (from the deli counter or a packet)
  • A few thin slices (about 120g) of Comté (8-10 month)
  • 4 to 6 tablespoons of sauerkraut (this can be homemade or from a jar)

For the dressing

  • 3 tablespoons mayonnaise
  • 3 tablespoons tomato ketchup
  • 3 teaspoons horseradish sauce
  • A dash of Worcestershire sauce
  • 3 tablespoons finely chopped banana shallot
  • 2 large dill pickles (gherkins), finely chopped
  • A pinch of smoked paprika

For serving

  • Dill pickles (gherkins)


1Preheat the oven to 180℃ normal / 160℃ fan.

2To make the Russian dressing, mix together all of the ingredients and season with salt and pepper as needed.

3Take half of the dressing and spread it over one side of each of the wraps, then divide the slices of Comté, the hot salt beef or pastrami and the sauerkraut over two of the wraps. Lay the other wraps, sauce side down, on top.

4Heat a large frying pan over a medium-high heat and, once hot, carefully transfer one Reuben wrap into the pan. Leave it to cook for about 3 to 5 minutes but keep an eye on the underside of the wrap – you want the heat high enough so that the cheese melts and the outside of the wrap browns, but not so hot that it burns – turn the heat down to medium if necessary. Once the bottom of the wrap is sufficiently browned and the Comté has melted, place a large plate over the wrap, invert the pan so that the wrap is sitting browned-side up on the plate, then carefully slide the wrap back into the pan to brown the other side. After about 2 or 3 minutes, when the underside of the wrap is browned and the Comté is oozing, slide the wrap onto a board. Repeat with the other Reuben wrap (you can keep the first in a warm oven while you cook the second). With a sharp knife, slice into wedges and serve with the rest of the dressing and dill pickles on the side.



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