Reuben Sandwich Our WayFrom julesong 7 years ago
- 1/3 cup mayonnaise (Best Foods or Hellmann's or Vegenaise) shopping list
- 1/4 cup catsup shopping list
- 1/2 teaspoon dill relish shopping list
- 1/2 teaspoon sweet pickle relish shopping list
- 1/4-1/2 teaspoon dried onion flakes, to taste shopping list
- 1/8 teaspoon garlic powder shopping list
- 1/4 teaspoon lemon juice or balsamic vinegar shopping list
- black pepper, to taste shopping list
- 2 slices dark rye bread (caraway or not, it's up to you, but we prefer it without) shopping list
- 3 teaspoons butter shopping list
- 3-4 ounces thinly sliced deli pastrami shopping list
- 1/3 cup sauerkraut, drained well (we prefer Bubbie's naturally fermented kraut) shopping list
- 1-2 ounce sliced provolone cheese or swiss cheese or monterey jack cheese shopping list
How to make it
- In a small bowl, make the dressing: combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, and black pepper to taste; set aside.
- Spread butter on one side of each slice of bread.
- Heat a large non-stick pan over medium heat and place one slice of bread, butter-side down, in the pan.
- Assemble the sandwich: on top of the bread, place the sliced pastrami; top meat with a couple of tablespoons of the dressing; then spread the sauerkraut over, add some more dressing, top with the cheese, then place the other slice of bread- buttered side up- on top (this arrangement helps keep the dressing from soaking the bread too much).
- Cover the grilling sandwich with a lid (a Reverware saucepan lid works well for this) and let grill for 2 to 3 minutes, checking to make sure that the bread does not burn- the idea is to heat the air underneath the lid and melt the cheese easier as you're also browning the bread.
- Carefully turn the sandwich, re-cover, and grill other side. (I say "carefully" because, depending on how much of the fillings you put in, this step can get a little messy -- ).
- Cut the completed grilled sandwich in two and serve with the extra dressing for dipping, along with a dill pickle and potato chips or potato salad.
People Who Like This Dish 18
The Cookjulesong Seattle, WA
The Rating4 people
My type of sarmy on a hungry day. Gona make it for Saturday late lunch!tinadc in Cape Town loved it
Sounds great, love these. Good post.henrie in Savannah loved it