It is true to say that New York City is the city of epic sandwiches. When we used to visit the city, before we called it home, we would marvel at the enormity of cream cheese bagels, as we tangled with the creamy mass that would wildly drip down our chins and hands as we devoured them. To be covered in cheese is truly a dream come true! After we moved here, we discovered the utter joy of the deli sandwich – sizeable Italian heroes brimming with mozzarella, fried eggplant, tomato, basil, and vinegar, and countless other delicious fillings.

Taking inspiration from New York’s larger-than-life sandwiches, I’m delighted to work with Land O’Lakes and The Feed feed on a fun partnership to develop a sandwich recipe inspired by my city. While New York is well known for its extreme meat-loaded sandwiches filled with pastrami, salami, roast beef or lobster, there is also plenty of delicious veggie sandwich inspo all around the city – egg salad on pumpernickel bagel is a breakfast go-to, while there are some days when only an eggplant parmigiana hero will hit the spot. And then there are the incredible veggie creations at my local sandwich shop Court Street Grocers; their broccoli reuben - definitely one of the best sandwiches I’ve ever eaten – is my inspiration for today’s sandwich recipe.

To me, a broccoli reuben is a flawless sandwich – salty and gooey, overflowing with vegetables and cheese. My take on this reuben-twist is filled with a thick layer of smoky chargrilled broccoli, brought to life with a zingy homemade Thousand Island dressing, heaped with sauerkraut, and perfectly finished off with two slices of Land O Lakes® Deli American. Traditionally, a reuben sandwich features swiss cheese, but I was looking for something that was creamier and more oozy, so Land O Lakes® Deli American was an easy choice – it’s a perfect melt, every time. So, if you are looking for that pull-apart magic, Deli American is one of the ‘meltiest.’

This post is sponsored by Land O’Lakes, but all opinions are my own. Thank you to Land O’Lakes and The FeedFeed for partnering with Arthur Street Kitchen to bring more delicious recipes to life.

Charred broccoli reuben on rye

Serves 2

extra virgin olive oil
1 small head (250g) broccoli, cut into small florets
1 clove garlic, finely chopped
4 thick slices rye bread
½ cup sauerkraut
4 slices of Land O Lakes® Deli American
butter, at room temperature (or spreadable butter, such as Land O Lakes)

Thousand Island dressing
½ cup good quality mayonnaise
1 tbsp sweet relish
5 black or green olives, finely chopped
1 tsp tomato ketchup
1 tsp chopped shallots or green onions
sea salt and black pepper

Heat a medium fry pan until hot, drizzle with olive oil and add the broccoli florets. Season with sea salt and black pepper, and pan fry for 2-3 minutes, until they are starting to char. Add the chopped garlic and toss; cook for another 60 seconds, until the broccoli is charred and crisp-tender. Remove from pan and allow to cool.

To make the Thousand Island dressing, combine the mayo, sweet relish, olives, ketchup, and shallots in a small bowl. Stir to combine and season with sea salt and black pepper.

Assemble the sandwiches by laying out the four slices of bread. Butter one side of each slice of bread; turn it over and spread Thousand Island dressing on all of them. On two of the slices, layer a slice of Deli American, following by a mound of broccoli, some sauerkraut, and finish with another slice of Deli American. Top the sandwich with the other slice of bread (butter side out).

Heat a small fry pan until hot and place the sandwich into the pan – pan fry until the Deli American is melted, about 2-3 minutes; flip and cook the other side for another minute or two. Serve hot.