Pastrami with Sauerkraut, Gruyère, and Whole-Grain Mustard Sauce
You’ll recognize this sandwich as a Reuben—with a few adjustments. Chief among them: We believe that mustard is the perfect condiment to cut the salty, sweet richness of cured meats, so we’ve replaced the Reuben’s more prosaic Russian dressing with an easy-to-make mustard sauce. Using really good pastrami sets the tone for the entire sandwich. While the meats you typically find in a supermarket are injected with water, an artisanal product is simply cured, then smoked with real wood chips, concentrating rather than diluting the flavors. And though the product is more expensive, you’ll need far less of it. You can try this sandwich with corned beef, too, especially if you’re in the mood for a milder and less smoky experience.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
Preheat a sandwich press to the manufacturer’s specifications (see Note, page 96).
Step 2
Place 1 slice of cheese on each of 4 slices of rye. Follow with the pastrami, mustard sauce, sauerkraut, and the other slices of cheese. Cover with the remaining bread slices and place in the sandwich press (no need to butter the press or the bread). Close the top lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: The cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.
