Righteous Reuben Sandwich

© Katherine Stetson

The success of this simple open-faced sandwich depends on two elements, quality and freshness of its ingredients.

For each sandwich:

  • 1 large slice of rye, pumpernickel or marble rye bread, cut from a boule
  • 4 ounces pastrami or corned beef, thinly sliced, trimmed as needed
  • 1/3 cup fresh sauerkraut, or less or more to taste
  • 1 large slice Baby Swiss cheese
  • generous slather of Snarling Russian Dressing or your favorite mustard
  • several grindings of black pepper

Preheat oven to 425 degrees.

Toast bread slice to desired crispness.  Layer on meat followed by sauerkraut followed by dressing followed by cheese and black pepper.  Place sandwich on a baking sheet and cook for 10 minutes or until cheese is melted.  Switch oven to broiler setting and continue to cook until cheese has browned slightly.  Serve immediately with a small side of dressing for the dunking the sandwich in.

Copyright © Katherine Stetson, all rights reserved.