The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!
- 1 – ½ cup “Bubbies” sauerkraut (it’s really, really good)
- 4 – ounces Irish cheddar cheese
- 6 – slices pumpernickel bread
- 1 – tablespoon Butter
- Reuben Sauce (recipe below)
1/2 cup Mayonnaise
- ¼ cup Salsa
- ¼ cup roasted and peeled red peppers
Reuben Sandwich Ingredients (Serves 4):
Reuben Sauce Ingredients:
Reuben Sandwich Preparations:
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.
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.
Remove from pan and cover to keep warm.
Spread butter on one side of the bread and grill bread until golden brown.
Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with Reuben Sauce and sandwich together. Serve with potato & leek soup.
Reuben Sauce Preparations:
Place all ingredients in food processor and puree.
Season with salt & pepper to taste.