What is there to say? Hot pastrami on earthy rye, spicy mustard, and tart sauerkraut and a mouthful of crispy hot onion rings. HEAVEN!
To heat pastrami, wrap it in foil and put in the oven (or on the blech on Shabbat).
Ultimate Reubenesque Sandwich
Servings
4 Servings
Ingredients
- ½ cup spicy mustard
- 2 tablespoons prepared horseradish
- 2 large dill pickles finely diced
- Several cups of extra virgin olive oil
- 2 large Spanish onions sliced into rings
- ½ cup rice flour for dredging
- 1 12-ounce bottle dark beer
- ½ cup all-purpose flour
- ½ cup rice flour
- 1 teaspoon baking powder
- Pinch of cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds pastrami heated
- 8 – 12 slices rye bread
- 1 cup sauerkraut rinsed and shaken dry
- Crispy onion rings
Instructions
- Sauce:
- Mix mustard, horseradish, and dill pickles. Set aside.
- Crispy Onion Rings:
- Line a baking sheet with several layers of paper towels.
- Prepare 1 bowl to fit inside another bowl that is filled with ice water (this will keep gluten from forming and will keep the batter crispy and light).
- Whisk beer, flour, rice flour, baking powder, cayenne, salt, and pepper in smaller bowl to form the batter.
- Heat oil in a heavy gauge pan to 360°F. Dredge onion rings in rice flour, a few at a time, then dredge in batter, and fry in hot oil until golden brown. Transfer to the prepared baking sheet and sprinkle with salt.
- Assembly:
- Slice half-inch thick slices of rye bread or gather 8 to 12 slices of bread. Slather with mustard-horseradish sauce.
- Layer with several tablespoons of sauerkraut. Add slices of hot pastrami and top pastrami with several crispy onion rings. Top with another dollop of horseradish-mustard and top with another slice of bread.
- EAT!
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