Mountain Guide’s Reuben

Mountain Guide’s Reuben

This recipe evolved from my original training at Moe’s Deli in the 1970’s into something with a more southwest twist, combined with Saur kraut recipe from my former mother- in-law, and my favorite deli meat pastrami. I decided to make my own Russian dressing that would have a better depth of flavor and less sweeteners than bottled dressings.

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• Russian Dressing Ingredients: Combine brown sugar 2 tsp, celery seed 1 tsp, lemon juice 2 tsp, paprika ½ tsp, Worchester sauce 2 tsp, apple vinegar 1 tbsp, tomato sauce 8 oz, molasses 1 tsp, finely chopped onion ¼ cup, 1 tsp chipotle w/adobo sauce, in a small saucepan. Bring to a boil then simmer until reduced about 25 percent, let cool.
• Reuben Ingredients: Four slices dark rye bread; six slices Swiss cheese; ½ lb. pastrami sliced thin; ¼ large white/yellow onion chopped; one large jalapeno chopped; 6-8 ounces Saur kraut (boars head or Clausen); two tbsp butter; two tbsp olive oil; homemade Russian dressing; olives for garnish.
  1. Rinse the Saur kraut and sauté in 1tbsp oil in non-stick pan until its starts to dry out. Add the onion and jalapeno and remaining oil, let cook till onions are translucent stirring frequently.
  2. While the Saur kraut is cooking, on a large flat pan or griddle melt and spread around two tbsp of butter and once bubbling lay the rye bread down- cook for several minutes then turn over for another couple minutes. Place three slices of Swiss cheese and half the pastrami on two of the slices, remove to the plates and turn off the griddle (leave remaining pieces of rye bread there for now).
  3. Using tongs place the Saur kraut/onion/jalapeno mixture on top of the pastrami evenly, spoon over some of the Russian dressing and place the remaining rye bread slices on top. Sprinkle with salt and pepper, cut each sandwich in half, and add olives of choice to the dish.