Reuben Sandwich Our WayFrom julesong 8 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
Sounds great, love these. Good post.henrie in Savannah loved it
My type of sarmy on a hungry day. Gona make it for Saturday late lunch!tinadc in Cape Town loved it