Bison Pastrami Reuben Recipe

Time2h

Serves2

rock river ranch brisket, house caraway-apple kraut, russian dressing, swiss, toasted marble rye

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Ingredients

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1
Prepare Bison Pastrami
Season the bison brisket with salt, pepper, and caraway seeds. Slow-cook or smoke the brisket until tender, about 4-6 hours at 225°F (107°C). Once cooked, let it rest for 30 minutes, then slice thinly.
2
Prepare the Kraut
In a mixing bowl, combine the grated apple and sauerkraut. Mix thoroughly and set aside.
3
Assemble the Reuben
Spread Russian dressing on one side of each slice of marble rye. Layer the bottom slice with bison pastrami, followed by the caraway-apple kraut, and Swiss cheese. Top with another slice of bread, dressing side down.
4
Toast the Sandwich
Melt butter in a skillet over medium heat. Grill the sandwich for 3-4 minutes on each side, or until golden brown and the cheese is melted.
5
Serve
Cut the sandwich in half and serve hot with additional Russian dressing on the side, if desired.