Pastrami Rueben aka
You can never have too many main course recipes, so give Pastrami Rueben akan a try. One portion of this dish contains around 27g of protein, 83g of fat, and a total of 1341 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of chili sauce, dill pickle, cut how you like it, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the steel cut oats you could follow this main course with the Gingerbread Steel Cut Oats as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.
Watch how to make this recipe.
Combine the mayonnaise, chili sauce, sour cream, horseradish, lemon juice, sugar, Worcestershire sauce, hot sauce, smoked paprika, dill pickles and shallots in a food processor until thoroughly mixed. Do not over blend, you still want to see some texture. Season with salt and pepper. Set aside or refrigerate in a covered jar until serving time.
Combine half of the dressing with the sauerkraut and toss.
Place 1 slice of cheese on a piece of bread. Pile the meat high on the cheese, top with an additional slice of cheese, some of the sauerkraut mixture and the second piece of bread. Butter the outsides of the sandwich.
Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat.
Add the sandwiches, cover with a heatproof bowl and griddle until golden and gooey in the middle, 3 to 4 minutes. Flip, cover and let cook until golden all around, another 3 minutes.
Serve the extra dressing on the side.
Cook's Note: I love getting a whole piece of pastrami, uncut, from Fumare's in Chicago. If you have a favorite deli, try getting a whole piece and cutting it yourself; the meat will stay nice and tender and you can mix the bark from the end cut with the meatier middle. You'll fall in love with pastrami all over again.