Here’s a nice reuben sammich on rye that was made in our bread machine. It’s a fairly simple recipe that works very well every time for us. I experimented a little by adding a tablespoon of molasses to this batch. I can’t say I noticed much of a difference.
I picked up some corned beef while at the market getting those whole chickens to smoke. We haven’t had fresh pastrami for a while and it seemed a waste to roll out the smoker just for the poultry. I left it going after removing the chicken and replaced them with the corned beef I had rolled in a pastrami rub. The pastrami seasoning is just my basic rub but with extra coriander, ground black pepper, and juniper berries. The juniper berries are optional but I think they work well.This one is sliced with the grain, exactly wrong! Slice across the grain! I salvage these slices by the expedient method of chopping them up.I like to pile the pastrami on a skillet and top with Swiss cheese and sauerkraut, add some sauerkraut juice to the pan and simmer it with a cover to melt the cheese.Scoop the hot pastrami onto a lightly toasted piece of rye bread and squeeze on thousand island dressing, serve with a pickle.
The fast food chain that has these on their menu never adds enough of those yummy mushrooms. Yeah, I’m looking at you, Hardee’s.
The -esque is because a classic Reuben sandwich is grilled. This has all the standard parts: Corned beef, Swiss cheese, sauerkraut, thousand island dressing, and deli rye bread.We were running errands yesterday and stopped by the grocery for a few items on the list we keep on the fridge when I saw the corned beef in the deli section. I was reminded of some of the comments on the Thursday night recipe thread where someone mentioned Reuben sandwiches. One fellow said that a Reuben pizza was among his repertoire of recipes. I did a little surfing later and found a mention of Reuben egg rolls – standard egg roll wraps filled with Reuben ingredients and deep fried. I’m tempted to try the egg roll recipe, the pizza will have to wait.
nota bene: The pickle spear is a Claussen “Hot & Spicy”. Good pickle!
By the time we get to this Thursday’s recipe exchange you should have enough burger recipes to wow any backyard grilling party. Let’s get things started. And if you missed it, it all started here with 4 recipes.
- 1 to 1-1/2 lb lean ground beef
- 2 tsp jerk seasoning (or more as desired)
- salt & pepper
- 4 slices Swiss cheese
- ½ lb thinly sliced deli ham
- ½ red onion, sliced in rings
- 4 kaiser rolls, sliced
- ½ tsp crushed garlic
- ½ cup salad dressing or mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp dill pickle relish
Mix ground beef, salt, pepper & jerk and create 4 patties. Fry or grill until cooked to desired doneness.
In bowl, mix garlic, mayo, mustard & dill relish. To make burgers, spread dressing on both sides of rolls, layer burger, swiss cheese, deli ham and onion. If you want you can place cheese on burgers before removing from heat and let it melt. And I almost always grill my onions, but that’s a personal preference.
And I think we’ll add this to the Back To Basic Series, too. This week’s recipes can be found here.