One of our favorite things to do when we go to LA, is to have a lunch at Canter’s Deli! It’s a landmark…a classic. The “mature” wait staff has been there for years, the lines are long and the food big and good. I miss NY delis so much, but am so thankful I can still get my “Jew-food” fix when we go into the City.
We took my mom to Canters the last time she visited us and was so ecstatic to meet Allan Canter, the very well known owner of Canter’s Deli. Back in the day (aka before Sammy came into his life), Joe used to work on movie sets and one particular scene happened to be near Canter’s. Well story is that Bridgette Fonda wanted Canters to cater the set and once Mr. Canter heard that his favorite actress wanted his food, well, let’s just say we have a “connection” now..haha So when mom was here, Joe asked if Mr. Canter was around. He was, supposedly ‘checking every strawberry before if left the door”. And when we got there, he came out to introduce himself and perhaps reminisce a bit and my mom was so ecstatic. Mr. Canter says “What am I, a rock star?” To which Joe replied, “You’re better than a rock star!”
I am so thrilled to bring my favorite deli classic home and all thanks to Fork in the Roads! I met them when I went to a Food Conference a few weeks ago and we just hit it off! Not only were they great people and representatives, but they have amazing products!
Fork in the Roads focuses on sustainable and pasture-raised meats, which I fully believe in! You can even trace the number on the package to see where the animal was raised. I’ve always said that we should consume “happy animals” and Fork in the Roads whole-heartedly believes in this.
For Memorial Day, we enjoyed their awesome dry-rubbed ribs which we were licking our fingers clean with!
But for today’s recipe, I thought a kicked up classic would be in order. The Reuben sandwich has all the same ingredients that we love so much with the exception of amazing quality pastrami a simple homemade Russian dressing. Usually a Russian dressing is ketchup and mayo mixed together and I grew up on this. I have even confessed to standing in front of the fridge dipping cold chicken in Russian dressing, but that story is for another day.
This version has a hit of sriracha, horseradish and briney capers. I keep a small jar of it in the fridge and dip anything I can into it!
Yields 1 sandwich
- 2 slices of Jewish rye bread
- 4 oz Pastrami, sliced
- 1/4 cup good quality saurkraut
- 2 oz swiss cheese, sliced
- 2 Tb butter, softened
- 1/2 cup mayonnaise
- 2-3 Tb ketchup
- 1 Tb sriracha
- 1 Tb horseradish
- 1 Tb capers, chopped
- 1 Tsp mustard
- Salt and pepper, to taste
- Olive oil, for drizzling
- Begin by combining all the russian dressing ingredients in a bowl. Mix together well and taste for seasoning, Adjust as necessary. Set aside.
- To make the sandwich, first drizzle a small amount of oil in a skillet and heat the pastrami. The meat is cooked already, but still needs to be heated up. This takes a minute. When done, remove to a plate and set aside. Then heat up the sauerkraut for a few seconds until heated through. Set aside.
- Butter 1 Tb on 1 side of bread and the other Tb of butter on the other piece of bread. In the same skillet, toast the bread, butter side down. Then spread on 1-2 TB of Russian dressing on 1 slice of bread, then add the pastrami, sauerkraut and cheese. Top the sandwich the 2nd slice of bread.
- Cover pan with a lid so that the cheese can melt, about another minute.
- When done, cut sandwich in half and serve with your favorite pickle.
The Russian dressing yields more servings, so save for another use!
A huge thanks to Fork in the Roads for sending me these delicious ingredients to work with! I was NOT compensated for this post, however all delicious opinions are my own and I fully support this wonderful small company!