Pastrami Reuben

Pastrami Reuben

You owe it to yourself to make fresh pastrami. And you’ve got the skills to make it happen. Trust us: this will be the single most satisfying sandwich you’ve ever made.
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Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, lunch
Cuisine Beef, Sandwich
Servings 6 sandwiches

Ingredients
  

  • GENERAL:
  • 12 slices Rye bread
  • 24 ounces Sliced beef pastrami store bought or see recipe
  • 12 slices Muenster cheese thin
  • 12 ounces Sauerkraut prepared and drained
  • 4 ounces Thousand Island dressing store bought or see recipe
  • 2 ounces butter at room temperature
  • PASTRAMI SPICE
  • 1/4 cup Paprika 1 tablespoon Coriander
  • 1 tablespoon Fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon White pepper
  • 1 tablespoon allspice
  • 1/2 teaspoon Clove
  • 1/2 cup salt
  • 1/4 cup garlic minced
  • 1 tablespoon Yellow mustard seed
  • 1 tablespoon Celery seed
  • 1 tablespoon Ginger minced
  • 1 tablespoon Chili flakes
  • 1 tablespoon Thyme dried
  • PASTRAMI BRINE
  • 4 quarts water
  • 1 tablespoon Pink Salt
  • 12 cloves garlic
  • 1/2 cup Pickling Spice
  • 8 Bay Leaves
  • Thousand Island dressing
  • 1 cup Mayonnaise
  • 1/2 cup Shallot minced
  • 1/2 cup Caper minced
  • 1/2 cup Pickle minced
  • 1/2 cup ketchup
  • 1 teaspoon parsley finely chopped
  • 1 teaspoon Chives minced
  • 1 teaspoon Tarragon minced
  • 1 teaspoon Yellow celery heart leaves minced
  • 1/2 tablespoon Dijon
  • 1 Lemon juiced
  • 1/2 teaspoon salt

Instructions
 

General

  • Lay out two slices of rye bread on a cutting board.
  • Top the first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three – four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.
  • Spread the second piece of bread with Thousand Island dressing, then place on top of the other half of the sandwich.
  • Brush the top and bottom of the sandwich with butter.
  • If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 – 3 1/2 minutes. If you don’t have a sandwich press, simply place the sandwich in a sauté pan on top of your stove, set at medium heat. Cook the sandwich for 3 1/2 – 4 1/2 minutes on each side.
  • Remove the sandwich and while still hot, cut in half and serve.

PASTRAMI SPICE:

  • Combine all ingredients in a food processor with the blade attachment. Pulse the ingredients about 8 times, or until it looks completely combined without over processing or turning into powder. (This should take less than one minute.) Store in an airtight container for up to one week.

PASTRAMI BRINE:

  • Combine all ingredients in a large pot and bring to a boil.
  • Cool over an ice bath consisting of 50% ice and 50% water in a vessel large enough to submerge the large pot.
  • When the brine is cold (40℉), inject the brisket with a brine needle in several places, then cover with the remaining brine in an airtight container and refrigerate for 7 days.
  • Once 7 days has passed, start the smoker and maintain the temperature at 225 – 250℉.
  • Remove the brisket from the brine and rinse under running water.Pat dry with a clean town and cover with the prepared Pastrami Spice mix.
  • Smoke the pastrami for 12 – 14 hours, or until it reaches an internal temperature of 180℉.
  • Remove from the smoker and cool in a refrigerator for at least 8-12 hours.
  • Once cold, slice to desired thickness.

THOUSAND ISLAND DRESSING:

  • Bring all ingredients together in a bowl and combine with a whisk.

Notes

Try this tasty recipe for Pastrami Reuben, which is not only packed with grains but is also under 500 calories.
Keyword pastrami, reuben, sauerkraut
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