Recipe by Julesong
This is how we make our Reuben sandwiches at our house. They're hearty, messy, usually require the aid of a knife and fork, and are absolutely delicious! We think it's because we make our own dressing... you can call it Thousand Island or French, whathaveyou. All we know is that we gladly lick it off our fingers when it dribbles. :) It's also a Pantry Challenge recipe, made with items we already had at home.
Top Review by Karen Guerra
I used hotdog relish instead of dill relish (all I had). I do not like relish of any kind so was very skeptical using it. I am so glad I did. The steps to make so the bread did not get soggy were FABULOUS. I cheated in a way,,,got lazy. I made exactly as written to prepare it,,,but made it a few hours before cooking it,,,and baked it in 450 degree oven for 15 minutes w/out flipping and worked out awesome. I made 6 sandwiches on a cookie sheet. Thank you I will def. be making these again.
- 1⁄3 cup mayonnaise (Best Foods or Hellmann's or Vegenaise)
- 1⁄4 cup catsup
- 1⁄2 teaspoon dill relish
- 1⁄2 teaspoon sweet pickle relish
- 1⁄4-1⁄2 teaspoon dried onion flakes, to taste
- 1⁄8 teaspoon garlic powder
- 1⁄4 teaspoon lemon juice (we use both, to taste, the balsamic really adds nice flavor) or 1⁄4 teaspoon balsamic vinegar (we use both, to taste, the balsamic really adds nice flavor)
- black pepper, to taste
- 2 slices dark rye bread (caraway or not, it's up to you, but we prefer it without)
- 3 teaspoons butter
- 3 -4 ounces thinly sliced deli pastrami
- 1⁄3 cup sauerkraut, drained well (we prefer Bubbie's naturally fermented kraut)
- 1 -2 ounce sliced provolone cheese or 1 -2 ounce swiss cheese or 1 -2 ounce monterey jack cheese
Directions See How It's Made
- In a small bowl, make the dressing: combine the mayonnaise, catsup, relishes, onion, garlic, lemon juice, and black pepper to taste; set aside.
- Spread butter on one side of each slice of bread.
- Heat a large non-stick pan over medium heat and place one slice of bread, butter-side down, in the pan.
- Assemble the sandwich: on top of the bread, place the sliced pastrami; top meat with a couple of tablespoons of the dressing; then spread the sauerkraut over, add some more dressing, top with the cheese, then place the other slice of bread- buttered side up- on top (this arrangement helps keep the dressing from soaking the bread too much).
- Cover the grilling sandwich with a lid (a Reverware saucepan lid works well for this) and let grill for 2 to 3 minutes, checking to make sure that the bread does not burn- the idea is to heat the air underneath the lid and melt the cheese easier as you're also browning the bread.
- Carefully turn the sandwich, re-cover, and grill other side. (I say "carefully" because, depending on how much of the fillings you put in, this step can get a little messy -- ).
- Cut the completed grilled sandwich in two and serve with the extra dressing for dipping, along with a dill pickle and potato chips or potato salad.