PASTRAMI RUEBEN AKA "THE RACHEL"
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
- For the sandwich build: Combine half of the dressing with the sauerkraut and toss. Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes. Serve the extra dressing on the side.
- Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.
PASTRAMI REUBEN SANDWICH
The sauce can be doubled if desired, start with 2 tablespoons of relish and keep adding in until you achieve the flavor you like.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet.
- Add in onion; saute over medium heat until tender (about 7-8 minutes).
- Add in sauerkraut and caraway seeds; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned, about 20 minutes).
- Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like).
- Split the bread rolls (careful not to cut all the way through).
- Place pastrami down the center, dividing evenly between buns.
- Top with sauerkraut/onion mixture, then the sauce, then top with cheese.
- Wrap in foil (leave top open).
- broil about 8 inches from heat.
- Heat through and until cheese has melted (about 3 minutes).
- Serve.
Nutrition Facts : Calories 1768.8, Fat 46.4, SaturatedFat 15.7, Cholesterol 221.4, Sodium 6323.4, Carbohydrate 227.9, Fiber 32.2, Sugar 7.9, Protein 110.2
REUBEN SANDWICH
Provided by Food Network
Time P3DT22h55m
Yield 1 sandwich
Number Of Ingredients 15
Steps:
- Make the brine: Combine the salt, brown sugar, pickling spice, coriander seeds, yellow mustard seeds, pink curing salt and 1 gallon water in a large stockpot. Bring to a boil and allow to simmer for 15 minutes to awaken all the spices. Turn off the burner and allow liquid to cool to below 40 degrees F, either by waiting or by adding some ice to melt and cool it down. Once the liquid is cool, pour it over the brisket in a large container, cover with lid and place it in the fridge for at least 3 days and up to 1 week.
- Preheat a smoker for cooking over 225 degrees F.
- Remove the brisket from the brining liquid and rinse off any excess brine from the exterior. Pat the brisket dry and place it on a smoking rack. Mix together the fresh ground coriander seeds, black pepper, white sugar and granulated garlic, then liberally sprinkle both sides of the brisket with the spice mix. Let rest 1 hour.
- Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 190 degrees F, about 12 hours.
- Allow the meat to cool completely, preferably overnight. Thinly slice against the grain.
- Preheat a convection oven to 450 degrees F.
- Layer slices of Swiss cheese on the rye bread and layer on a good portion of thinly sliced pastrami brisket. Toast the sandwich in the oven to heat the meat and melt the cheese, then finish with sauerkraut and Russian dressing. (Save remaining meat for another use.)
REUBEN SANDWICH
I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.
Provided by Beverly Burton
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Nutrition Facts : Calories 792.6 calories, Carbohydrate 50.2 g, Cholesterol 106.7 mg, Fat 51.7 g, Fiber 6.7 g, Protein 34.2 g, SaturatedFat 17.2 g, Sodium 2446.7 mg, Sugar 14.8 g
MOM'S CLASSIC REUBEN
My mom has always made this slightly different than the usual Reuben. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!
Provided by Robin Hofstatter Noftz
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
- Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
- Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.
Nutrition Facts : Calories 928.7 calories, Carbohydrate 40.1 g, Cholesterol 229 mg, Fat 51.8 g, Fiber 5.7 g, Protein 72.9 g, SaturatedFat 22.4 g, Sodium 4992.3 mg, Sugar 7.1 g
REUBEN SANDWICH OUR WAY
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, whathaveyou. All we know is that we gladly lick it off our fingers when it dribbles. :) It's also a Pantry Challenge recipe, made with items we already had at home.
Provided by Julesong
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- 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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