Reuben Sandwich
Reuben Sandwich
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 1/2 lb corned beef or pastrami
- 2 teaspoons Fustini's Garlic olive oil, divided
- 6 slices rye bread
- 2 tablespoons unsalted butter room temp
- 1/2 cup sauerkraut, drained well
- 6 slices Swiss cheese
- 1 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 2 tablespoons ketchup
- 1 tablespoon Fustini's Iron Fish Honey vinegar
- 2 teaspoons Fustini's Cayenne Crush olive oil (or more to taste)
- 1 tablespoon shallot, minced
- 1 tablespoon jalapeno pepper, seeded and minced
- 1 tablespoon honey
Directions
- In a skillet, over medium heat, add olive oil. Once hot, add the meat and cook until heated through. Remove meat from pan, cover and set aside. Drizzle one slice of bread lightly with olive oil, add the toppings to each sandwich (dressing, meat, cheese and sour kraut). Close bread slices to create a sandwich. In the same skillet, add 1/3 of the butter and a little more olive oil, when hot, cook sandwiches over medium heat for 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.
- Mix all ingredients together and refrigerate until ready to use. Use within one week.
Leave a comment