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March 04, 2016


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Charcuterie ›  



Buffalo "Reuben" Sandwich

The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4


  • 1 package Buffalo Pastrami or Corned Buffalo Brisket
  • 1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
  • 4 ounces Irish Cheddar Cheese
  • 6 slices Pumpernickel Bread
  • 1 tablespoon Butter
  • *Reuben Sauce
  1. On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
  2. Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
  3. Remove from pan and cover to keep warm.
  4. Spread butter on one side of the bread and grill bread until golden brown.
  5. Stack  meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.

Serve with Potato, Leek Soup.


*Rueben Sauce

  •  1/2 cup Mayonnaise
  • ¼ cup Salsa
  • ¼ cup Roasted and Peeled Red Peppers
  • Salt
  • Pepper
  1. Place all ingredients in food processor and puree.
  2. Season with slat & pepper to taste.

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