Reuben Sandwich Our Way
(Serves 2)INGREDIENTS:
- 1/3 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon dill relish
- 1/2 teaspoon sweet pickle relish
- 1/4-1/2 teaspoon dried onion flakes, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon lemon juice or balsamic vinegar
- black pepper, to taste
- 4 slices dark rye bread
- 3 teaspoons butter
- 1/2 pound deli pastrami, thinly sliced
- 1/3 cup sauerkraut, drained well
- 1-2 ounces sliced provolone cheese, or Swiss or Monterey jack cheese
- To prepare the dressing: In a small bowl, combine the mayonnaise, ketchup, 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. Place one slice of bread, butter-side down, in the pan.
- Assemble the sandwich in the pan by layering the pastrami, a couple of tablespoons of dressing, the sauerkraut, some more dressing, and cheese. Top with another slice of bread, buttered side up. This arrangement helps keep the dressing from soaking into the bread.
- Cover the pan with a lid and let sandwich 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 while browning the bread.
- Carefully turn the sandwich, replace the lid, and grill the other side.
- Cut the grilled sandwich in two. Serve with the extra dressing for dipping, along with a dill pickle and potato chips or potato salad.
"Deli Sandwiches," aired during the week of April 14, 2008.
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