Recipe

Reuben Sandwich Our Way Recipe

Add Step-by-Step Photos	Julesong / All my dishes 2 years ago This is how we make our Reuben sandwiches at our house. They're hearty, messy, usually require the aid of a knife and fork, and are absolutely delicious! We think it's because we make our own dressing... you can call it Thousand Island or French, wha... More Prep:5m Cook:10m Servings:1	Julesong
	reuben sandwich pastrami dressing

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Ingredients

1/3 cup mayonnaise (Best Foods or Hellmann's or Vegenaise)

1/4 cup catsup

1/2 teaspoon dill relish

1/2 teaspoon sweet pickle relish

1/4-1/2 teaspoon dried onion flakes, to taste

1/8 teaspoon garlic powder

1/4 teaspoon lemon juice or balsamic vinegar

black pepper, to taste

2 slices dark rye bread (caraway or not, it's up to you, but we prefer it without)

3 teaspoons butter

3-4 ounces thinly sliced deli pastrami

1/3 cup sauerkraut, drained well (we prefer Bubbie's naturally fermented kraut)

1-2 ounce sliced provolone cheese or swiss cheese or monterey jack cheese

Directions

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.

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Comments

henrie 2 years ago said:
Sounds great, love these. Good post.

pudgy47 2 years ago said:
The dressing sure makes the sandwich, thanks.

putercop 2 years ago said:
Pastrami is a major food group all in itself. This one is on the to do list as well. My mouth is watering for one now and the closest open store is 45 miles from here and we are in the middle of a hellacious thunderstorm.
Bill

chezglenn 2 years ago said:
Wish I could get Pastrami here in Spain!! Really miss that one!!

clbacon 1 year, 11 months ago said:
The picture is GORGEOUS! And I prefer pastrami to corned beef. This is my perfect sandwich! Makes me want one just like it right now!

tinadc 1 year, 10 months ago said:
My type of sarmy on a hungry day. Gona make it for Saturday late lunch!

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