A Supreme Reuben Sandwich
The Reuben is so famous that many have tried to claim its invention. The sandwich has its origins sustaining poker players in 1920s Nebraska, as well as being the hero of a long-running NYC deli. Whatever the origin, all Reuben sandwiches star the same ingredients to make one of the most comforting sandwiches around: spiced & smoked beef, Swiss cheese, sauerkraut and rye bread.
Our take on the Reuben is simple to execute but impressive when served. We use a generous quantity of our Wagyu brisket Pastrami, lashings of Dijon mustard and a simple horseradish-laced Russian dressing that adds twang.
For an ultra-comforting Reuben, the whole sandwich is brushed with butter and toasted until golden brown, melted and piping hot.
Ingredients
Two slices of light rye bread
Sauerkraut
Three slices of Swiss cheese
Russian dressing (see below)
For the Russian Dressing
2 1/2 tablespoons (35ml) mayonnaise
2 tablespoons (30ml) sour cream
1 1/2 tablespoons (20ml) ketchup
1 tablespoon (15ml) dill pickle relish
1 tablespoon (15ml) fresh juice from 1 lemon
1 teaspoon (5ml) grated horseradish from a jar
Kosher salt and freshly ground black pepper
The Russian Dressing
Begin by making the Russian dressing.
In a bowl, combine all of the listed ingredients and season to taste.
Set aside while preparing the Reuben.
To prepare the Reuben
Spread a tablespoon of Meatsmith Dijon-style mustard across a slice of light rye bread.
Layer a generous amount of Wagyu pastrami onto the bread.
Add a handful of Sauerkraut on top of the pastrami and spread in an even layer.
Place three slices of Swiss cheese on top of the Sauerkraut, and then add two tablespoons of the Russian dressing.
Place the other slice of bread on top to create a sandwich.
Toasting the Reuben
Bring a cast iron frying pan to a medium heat.
Brush the outside of the sandwich with melted butter, then place into the pan.
Toast until golden brown and then flip, using a Chef’s Press to weigh down and evenly cook the sandwich.
Continue to toast the sandwich until pipping hot and the cheese melted.
To serve, slice in half and then serve with a dill pickle on the side.
Explore the technique
