Mothers Son Rueben Food

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PASTRAMI RUEBEN AKA "THE RACHEL"



Pastrami Rueben aka

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups mayonnaise
2/3 cup chili sauce
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon smoked paprika
1 dill pickle, chopped
1 shallot, chopped
Salt and freshly cracked black pepper
1 1/3 cups sauerkraut, squeezed of excess moisture
8 slices marble rye bread
8 slices Swiss
1 pound pastrami, shaved or cut how you like it
Salted butter, softened

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.

MOTHER'S SON RUEBEN



Mother's Son Rueben image

Provided by Food Network

Yield 1 sandwich

Number Of Ingredients 7

2 slices Russian rye bread
Butter
5 ounces corned beef
2 1/2 ounces sauerkraut
2 slices swiss cheese
Russian Dressing
Deli mustard

Steps:

  • Preheat a grill. Butter 2 slices of rye bread. Place the bread, buttered side down, on the grill and cook until bread is toasted. Place corned beef on the grill and top with sauerkraut and swiss cheese. Steam all together on the grill. Then when your bread is good and grilled, assemble together. Serve it with Russian Dressing and deli mustard.

REUBEN SOUP (MADER'S GERMAN RESTAURANT)



Reuben Soup (Mader's German Restaurant) image

Make and share this Reuben Soup (Mader's German Restaurant) recipe from Food.com.

Provided by FeelinYummy

Categories     German

Time 1h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 17

1/2 large onion, diced
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tablespoons butter
2 tablespoons flour
1 bay leaf
3 cups beef stock
3 cups chicken stock
6 ounces corned beef, thinly sliced
8 ounces swiss cheese, shredded
1 cup sauerkraut
2 ounces roux (see recipe)
1 pint half-and-half cream, heated until hot
1 cup crouton (pumpernickel or rye)
4 tablespoons butter
1 tablespoon flour

Steps:

  • Combine onion, celery, peppers and butter in 3-quart saucepan.
  • cook over very low heat until softened.
  • Add flour; cook a few minutes, stirring occasionally.
  • Add bay leaf and stocks; bring to boil.
  • Reduce to simmer.
  • Cut corned beef into julienne strips; add to soup.
  • Add cheese and stir slowly until melted.
  • Add sauerkraut, then roux.
  • Let simmer 30 minutes.
  • Add half-and-half and heat through.
  • Remove bay leaf.
  • Ladle soup into bowls and top with croutons.
  • Roux:.
  • Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

Nutrition Facts : Calories 392.2, Fat 29.1, SaturatedFat 16.6, Cholesterol 94.7, Sodium 955.7, Carbohydrate 15.2, Fiber 1.3, Sugar 3.3, Protein 17.9

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