Rueben with Pastrami

Ingredients:

• 1/2 cup of mayo 

• 1 tablespoon of ketchup

• 1 teaspoon of grated onion

• 1 teaspoon of horseradish

• 1/4 teaspoon of Worcestershire sauce 

• 1 tablespoon of parsley

• Rye bread, preferably rye and pumpernickel marble (or any sturdy bread such as sourdough)

• Sliced Swiss cheese

• 1/4 lb Pastrami per sandwich

• Sauerkraut, drained

• Dill pickles for serving

Preparation:

Russian Dressing : Combine first six ingredients in a small bowl, mix well,  cover and place in fridge.  Makes enough for four sandwiches. 

Prep for the sandwich: Pastrami grilled on Marble Rye with Sauerkraut, Swiss and Russian Dressing.
This goes fairly quick so have your mis en place(everything in place) with pickles ready to plate and serve. 

Butter slices of Rye on the outside, adding a heavy slathering of Russian dressing on the inside. 

Place pastrami on the hot side of griddle in a mound then place both slices of bread (buttered side down) on griddle. When meat is just until starting to sizzle a little, flip the meat, put a couple of slices of cheese on top then place the mound of meat and cheese on top of one slice of bread. On the other slice of bread (buttered side down) apply drained sauerkraut. 

Watch both these a minute or two and when starting to get a little brown carefully flip one half onto the other and press down a little on top. Continue grilling, flipping until golden brown on both sides. Cut on diagonal, straight thru (dont try to saw it in two) if desired, serve with dill pickles. 

Urban Cowgill October 2023