Working with nutritionists, chefs, companies and other experts, the Grain Foods Foundation has put together this great-tasting recipe for you and your family. This hearty classic Pastrami Reuben sandwich comes from celebrated Chef Bryan Voltaggio.
Ingredients
- 12 slices rye bread
- 24 ounces sliced beef pastrami
- 12 slices Muenster cheese, thin
- 1 1/2 cups sauerkraut, prepared and drained
- 1/2 cup Thousand Island dressing
- 2 ounces butter, at room temperature
Preparation
- Lay out two slices of rye bread on a cutting board.
- Top first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three to four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.
- Spread second piece of bread with Thousand Island dressing, then place on top of the other half of the sandwich.
- Brush top and bottom of sandwich with butter.
- If you own an electric sandwich maker or Panini press, place sandwich inside for 2 1/2 to 3 1/2 minutes. If you don’t have a sandwich press, simply place sandwich in a sauté pan on top of your stove, set at medium heat. Cook for 3 1/2 to 4 1/2 minutes on each side.
- Remove sandwich and while still hot; cut in half and serve.
Serves – Makes 6 sandwiches
Source: Grain Foods Foundation
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