Rueben with turkey Pastrami

Rueben with Turkey Pastrami

Simply a delicious sandwich. In this recipe we made turkey pastrami from boneless turkey breasts. It is then layered with flavors, Russian dressing, sauerkraut, swiss cheese and thinly sliced turkey piled high then grilled and pressed on marbled rye bread.

The turkey pastrami is a separate recipe and can take a few days. So you could opt out and just get deli quality turkey from your local market. It takes about 1/4 lb per sandwich.

If you look around it appears that there are numerous recipes for both Rueben and Pastrami sandwiches all slightly differing. The classic Rueben recipes seem to lean towards the use of corned beef, Russian dressing, sauerkraut and Swiss cheese. Whereas Pastrami seems to have more variants of meat and pickled onions; meat and cole slaw and then also several mentions of “Pastrami grilled on Rye with Sauerkraut, Swiss and Russian Dressing" which is what this recipe is about. The hot flat top grill I like to take the meat and grill it hot and quick. So, is it a Rueben? Doesn't matter, its freaking delicious! This alternative recipe uses Turkey Pastrami for those that dont or cant eat beef. Frankly there is some difference but in my opinion its not significant if you don't do beef.

Rueben with Turkey 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
1 cup vegetable (or other) broth
Marble Rye bread, preferably rye and pumpernickel (or any sturdy bread such as sourdough)
Sliced Swiss cheese
About 1/4 lb of thin slices of Turkey 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.

Gently warm the turkey pastrami in vegetable broth. Keep warm.

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 draianed 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 July 2024