Nov
06

Reuben Sandwich With Homemade Dressing

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Reuben Sandwich

The first time I had a Reuben sandwich was in a diner on one of my first visits to the US. I fell in love instantly – the mounds of pastrami, the melty cheese, the tangy saurkraut. After that first experience, the Reuben sandwich became my staple sandwich for lunch in diners, restaurants, wherever they had them on the menu.

Alas, the Reuben has not gained popularity in Japan. However, I remedied that long ago with my own concoction – a devilishly tasty Reuben that instantly transports me to my imaginary New York deli. Melty, tangy, salty, peppery, creamy … fantastic.

 

Ingredients (4 sandwiches)

Dressing

¼ cup mayonnaise

1 tbsp ketchup

1 tsp vinegar

½ dill pickle, minced

Dash salt

Dash pepper

 

Sandwich

8 slices rye bread

7 oz (200g) Emmental cheese (aka Swiss), sliced

8 oz (220g) pastrami

¾ cup saurkraut, drained

3-4 tbsp butter

 

1. In a small bowl, combine all of the dressing ingredients.

Dressing/spread

2. Divide the dressing amongst the 8 slices of bread and spread it evenly.

Dressing On Rye Slices

3. Divide the cheese slices amongst the 8 slices of bread, laying them over the dressing.

Cheese Slices

4. Divide the pastrami, and mound it on 4 of the slices of bread.

Pastrami

5. Divide the saurkraut and mound it in the pastrami.

Saurkraut

6. Assemble the sandwiches and spread half of the butter on the top slices of bread.

Buttered Top Slice

7. Over low heat, fry the sandwiches – buttered side down. Cover and let cook for 8-10 minutes. Then, butter the top pieces of bread and flip the sandwiches.

Reuben Sandwiches Cooked One Side

8. Cover and cook for another 8-10 minutes.

Cooked Reuben Sandwiches

 

 

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Categories : Main Dishes

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