House Special Recipe

Time35m
Serves1

a sensibly-sized (3oz) pastrami reuben, fries, coleslaw, and choice of house-made beverage - no substitutions -

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pastrami Reuben (3 oz)

Crispy Fries

House-made Beverage (choose one: lemonade or iced tea) - single serving

Method

Pastrami Reuben (3 oz)

1

Assemble and grill sandwich

Lightly butter one side of each rye slice (about 1 tsp total). Spread 1 tablespoon Russian or Thousand Island dressing on the unbuttered side of one slice. Place the 3 oz sliced pastrami evenly on the dressed slice, top with drained sauerkraut (1 oz), then the Swiss cheese slice. Close sandwich with the other slice, buttered side out.

2

Heat a nonstick or cast-iron skillet over medium heat. Place sandwich in the skillet and press gently with a spatula or weight. Cook 3–4 minutes per side, or until bread is golden-brown and cheese is melted, flipping once. Remove and let rest 1 minute, then cut in half if desired.

Crispy Fries

3

Prepare potatoes

Peel (optional) and cut the medium russet into 1/4–1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat very dry with paper towels.

4

Fry

Heat oil in a deep pot or fryer to 325°F (163°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towels. Increase oil to 375°F (190°C). Fry potatoes a second time in batches 1.5–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt and 1/4 tsp black pepper, toss, and hold briefly before serving.

Creamy Coleslaw (side)

5

In a bowl combine 1 cup shredded cabbage and 1/4 cup grated carrot. In a separate small bowl whisk together 2 tbs mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.

6

Pour dressing over the cabbage mixture, toss to coat evenly. Refrigerate at least 15 minutes to let flavors meld. Taste and adjust seasoning just before plating.

House-made Beverage (single serving)

7

Lemonade (if chosen)

In a serving glass, combine 1 oz fresh lemon juice, 0.75 oz simple syrup, and 6 oz cold water. Stir to combine, add ice to taste, and garnish with a lemon wheel if desired.

8

Iced Tea (if chosen)

Steep 1 black tea bag in 6 oz hot water for 3–4 minutes for medium strength. Remove the tea bag, allow tea to cool slightly, then pour over ice in a serving glass and add additional cold water or ice to taste. Sweeten with simple syrup if desired.

More from Wise Sons Jewish Deli 24th Street