The Reuben Recipe
Freshly sliced pastrami, sauerkraut, and blarney sauce with melted Swiss cheese served on toasted marbled rye.
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Ingredients
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Main Ingredients
Blarney Sauce
Method
Preparation of Blarney Sauce
- 1
Make the Sauce
In a mixing bowl, combine mayonnaise, ketchup, horseradish, Dijon mustard, salt, and black pepper. Stir well until all ingredients are fully blended. Adjust seasoning to taste.
Assemble the Reuben
- 2
Layer the Ingredients
Take two slices of marbled rye bread and spread a generous amount of Blarney sauce on one side of each slice.
- 3
Add Pastrami
Layer the pastrami evenly over the sauce on one slice of bread.
- 4
Add Sauerkraut
Top the pastrami with the sauerkraut, spreading it evenly.
- 5
Add Cheese
Place two slices of Swiss cheese on top of the sauerkraut.
- 6
Top with Second Slice
Place the second slice of bread on top, sauce side down.
Cooking the Reuben
- 7
- 8
Flip and Continue Cooking
Flip the sandwich carefully and toast the other side for another 3-4 minutes, until the cheese is melted and the bread is golden brown.
- 9
Serve
Remove the sandwich from the skillet, let it cool for a minute, then cut in half and serve warm.