Reuben Recipe
Shaved pastrami, house made gazpacho aioli, sauerkraut, provolone cheese, marble rye
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Ingredients
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Meat
Sauce
Vegetables
Cheese
Bread
Method
Prepare the Gazpacho Aioli
- 1
Make the Sauce
In a blender, combine mayonnaise, tomato, cucumber, garlic, red onion, olive oil, red wine vinegar, salt, and black pepper.
- 2
Blend Until Smooth
Blend the mixture until it reaches a smooth and creamy consistency. Taste and adjust seasoning if necessary.
- 3
Chill the Aioli
Transfer the gazpacho aioli to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
Assemble the Reuben
- 4
Prepare the Bread
Take two slices of marble rye bread and spread a generous amount of the gazpacho aioli on one side of each slice.
- 5
Layer the Ingredients
On one slice, layer the shaved pastrami, followed by the sauerkraut, and then the provolone cheese.
- 6
Close the Sandwich
Top with the second slice of bread, aioli side down.
- 7
- 8
Slice and Serve
Remove from the skillet, slice in half, and serve immediately with extra gazpacho aioli on the side.
