Jordan’s Reuben Sandwich
I credit the sandwich as my gateway food into a general curiosity for cooking. The combination of ingredients are almost as endless as the ways you can eat them, and to kick off the ‘month of lunch’ I can’t think of anything more appropriate.
My love of the Reuben began on a chance stop at the rodeo in Bend, Oregon. With a broken knee and in sub-zero temperatures it was the ultimate comfort food, and has become a go to for cold weather meals. This variation shares components with the ‘Rachel’ sandwich (substituting corned beef for pastrami). While some purists will debate the nomenclature the general combination of sweet and sour is hard to beat.
Serves 1 Jordan
- 1 small shallot
- 1 green onion
- 1 tsp lemon juice
- 1 tsp tomato paste
- 2 tbsp wholegrain mustard
- 1/2 cup mayonnaise
- 1/2 cup chopped dill pickle
- 1/2 tsp chopped fresh oregano
- 1/2 tsp chopped fresh thyme
- 1/2 tsp chopped garlic
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/8 tsp paprika
- Gruyère cheese
- Sliced corned beef or pastrami.
- Rye bread, thickly sliced.
- Hot sauce to taste.
- Rémoulade Sauce
- 1. Mix all the ingredients in a blender or food processor.
- 2. Transfer to a bottle or jar and leave overnight.
- 1. Preheat the oven on grill and a skillet on medium heat.
- 2. Layer the meat, cheese and sauerkraut on a slice of bread and lightly grill.
- 3. Add a generous amount of remoulade and close the sandwich.
- 4. Transfer the sandwich to the skillet and lightly brown on each side.