Gentilly Reuben Recipe
Housemade Smoked Brisket Pastrami with Swiss Cheese, Sauerkraut & Special Sauce. Served on Marbled Rye.
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Ingredients
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Sandwich
Special Sauce
Optional Garnish / Finish
Method
Special Sauce
- 1
Make the sauce
In a small bowl combine mayonnaise, Dijon mustard, coarse-grain mustard, ketchup, lemon juice, Worcestershire sauce, smoked paprika, garlic powder, black pepper, pickle relish (if using) and salt. Whisk until smooth and homogenous. Taste and adjust seasoning (add a little more lemon for brightness or more mustard for tang). Refrigerate while you assemble the sandwich so flavors meld, at least 10 minutes.
Sandwich Assembly & Cook
- 2
- 3
Butter bread
Spread softened butter evenly on the outside faces of both slices of marbled rye (this will be the exterior for grilling).
- 4
Build sandwich
Flip the bread so buttered sides face out. On one slice spread about half of the special sauce (approximately 1 tablespoon) on the inside. Layer the Swiss cheese evenly on that slice, then pile the 6 oz smoked brisket pastrami in an even layer. Top the meat with the drained sauerkraut (about 1 cup). Spread remaining special sauce on the inside of the other slice of bread and place it sauce-side down to close the sandwich. Sprinkle caraway seeds over the sauerkraut or inside if using.
- 5
Grill the sandwich
Heat a heavy skillet or griddle over medium-low to medium heat. Place the sandwich in the pan and press gently with a spatula or a weight. Cook 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and continue to cook another 3–4 minutes until the other side is golden and cheese is fully melted. If the bread is browning before the cheese melts, lower the heat and cover the skillet with a lid briefly (1–2 minutes) to trap heat and help the cheese melt without burning the bread.
- 6
Rest and slice
Transfer the sandwich to a cutting board and let rest 1 minute. Slice diagonally or down the middle. Serve with pickle slices on the side and any remaining special sauce for dipping.