recipe 
yields
4 sandwiches
1 pound AMS pastrami, sliced
8 tablespoons butter
8 slices seeded rye bread
6 ounces reubenaise (recipe follows)
8 slices Swiss cheese
1 cup sauerkraut
1 cup mayonnaise
½ cup ketchup
1 cup sauerkraut
½ pickled pepper
¼ teaspoon salt
1 tablespoon honey
¼ teaspoon black pepper
¼ teaspoon smoked paprika
ingredients
Pastrami Sandwich
Reubenaise
steps
- In sauté pan, warm pastrami over medium heat until heated through. Set aside. Butter one side of each of the 8 slices of bread, then evenly spread reubenaise on the non-butter sides of the bread.
- In a large-size sauté pan or griddle, place butter sides down over medium heat. Cook until bottoms are golden brown. Top 4 of the slices with pastrami, then with 2 slices each of Swiss cheese. On the other 4 slices, evenly divide and top with sauerkraut. Marry the sauerkraut slices with the pastrami slices and cut in half.
Reubenaise / Combine all ingredients and mix well.
Date Published: 02.16.15
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- from Chef Craig Deihl of Artisan Meat Share, Charleston, SC
