Classic Reuben sandwich, kicked up a notch with a tangy and spicy homemade Russian dressing.
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 deli-fix when we go into the City.
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!
More great finger food
Reuben Sandwich, Kicked Up a Notch
- 2 slices of Jewish rye bread
- 2 oz Pastrami sliced
- ¼ cup good quality saurkraut
- 2 oz swiss cheese sliced
- 2 Tb butter softened
- 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.