Pastrami Rueben sandwich

Pastrami Rueben sandwich

BATON ROUGE, La. (WAFB) - Pastrami originated from Romania where the raw meat was brined, partially dried, seasoned with herbs and spices, then smoked and steamed. It was created as a way to preserve meat before the invention of refrigeration. Try this great sandwich topped with sauerkraut and Swiss, and you will fall in love with pastrami all over again!

Prep Time: 30 Minutes

Yields: 4 Servings

Ingredients for Dressing:

1½ cups mayonnaise

½ cup sour cream

1 dill pickle, coarsely chopped

1 shallot, coarsely chopped

1 tbsp prepared horseradish

⅔ cup chili sauce

1 tbsp freshly squeezed lemon juice

2 tsps Worcestershire sauce

½ tsp hot sauce

2 tsps sugar

½ tsp smoked paprika

salt and black pepper to taste

Ingredients for Sandwich:

1 pound pastrami, shaved or sliced

1⅓ cups sauerkraut, excess moisture removed

8 slices Swiss cheese

8 slices marble rye bread

½ cup softened salted butter

Method:

In the bowl of a food processor, combine all ingredients for dressing and process until thoroughly mixed but not liquified. Do not over blend. Season to taste with salt and pepper. Set aside or place in a sealed container until ready to serve. When ready to create the sandwich, combine half of dressing with sauerkraut, tossing to mix. Place a slice of cheese on a piece of bread then pile meat high on the cheese. Top with an additional slice of cheese and some sauerkraut mixture then cover with second piece of bread. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Butter outside of sandwich then place in skillet, cover and cook 3–4 minutes or until golden on the outside and gooey on the inside. Turn cover, cover and cook 3 additional minutes or until golden all around. Serve with remaining dressing on the side.

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