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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Read more . All we know is that we gladly lick it off our fingers when it dribbles. Ingredients:
1/3 cup mayonnaise (best foods or hellmann's or vegenaise) |
1/4 cup catsup |
1/2 teaspoon dill relish |
1/2 teaspoon sweet pickle relish |
1/4-1/2 teaspoon dried onion flakes, to taste |
1/8 teaspoon garlic powder |
1/4 teaspoon lemon juice or balsamic vinegar |
black pepper, to taste |
2 slices dark rye bread (caraway or not, it's up to you, but we prefer it without) |
3 teaspoons butter |
3-4 ounces thinly sliced deli pastrami |
1/3 cup sauerkraut, drained well (we prefer bubbie's naturally fermented kraut) |
1-2 ounce sliced provolone cheese or swiss cheese or monterey jack cheese |
Directions:
1. In a small bowl, make the dressing: combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, and black pepper to taste; set aside.
2. Spread butter on one side of each slice of bread.
3. Heat a large non-stick pan over medium heat and place one slice of bread, butter-side down, in the pan.
4. 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).
5. 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.
6. 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 - ).
7. 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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