Salami Reubens with Pan-Roasted Dill Potatoes 

Salami Reubens with Pan-Roasted Dill Potatoes 

Nothing says comfort food better than a toasted deli sandwich with sauerkraut, cheese and a side of crispy roasted potatoes. Double smoked and expertly seasoned, our signature German Salami is tangy, low in sodium, and protein rich to keep you satisfied. Dijon mustard brings extra flavour to both our sandwich sauce and the dressing for the potatoes in this nourishing lunch or dinner dish.




20 Mins

Cook Time

45 Mins



Salami Reubens:

1/3 cup mayonnaise

4 tsp Dijon mustard

8 slices rye bread

2 pkg (150 g each) sliced Schneiders German Salami

1 cup well drained sauerkraut

4 slices Swiss cheese

2 tbsp unsalted butter, softened

Pan-Roasted Dill Potatoes:

2 tbsp extra-virgin olive oil

3 cups baby potatoes, halved

½ tsp each salt and pepper

2 tbsp lemon juice

1 tbsp grainy mustard

1 tbsp chopped fresh dill


Pan-Roasted Dill Potatoes: Preheat oven to 425°F. In large, deep oven-safe skillet, heat oil over medium-high heat. Add potatoes to pan; season with salt and pepper. Cook, stirring occasionally, until starting to brown all over, about 10 minutes. Transfer skillet to oven. Bake, stirring once or twice, until potatoes are evenly browned and tender, about 30 minutes. Stir in lemon juice, mustard and dill.

Salami Reubens:

Meanwhile, stir together mayonnaise and mustard. Arrange 4 of the bread slices on work surface and spread evenly with mayo mixture. Top with salami, sauerkraut and cheese. Top with remaining bread slices. Butter outside of sandwiches.

In large skillet, in batches, cook sandwiches until toasted and cheese is melted, about 3 minutes per side.

Serve sandwiches with potatoes.

Tips (not mandatory): Serve with spicy pickled beans, dill pickles or sweet bread & butter pickles.

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