Paul Reuben Sandwich
The following recipe was featured during the presentation of Buffy the Vampire Slayer during TBS’s Dinner & a Movie.
Ingredients:
For the Sauerkraut:
1 lb. sauerkraut
1 cup thinly sliced onions
3 cloves garlic, peeled and smashed
1/2 cup dry vermouth
1 cup chicken broth
1 bay leaf
1/2 teaspoon. caraway seeds
For the Russian Dressing:
1/2 cup mayonnaise
2 teaspoons lemon juice
2 teaspoons grated horseradish
3 tablespoons sun dried tomatoes, minced
1 tablespoon white onion, minced
2 tablespoons chili paste
For the Sandwich:
1 loaf black Russian rye bread (feel free to use “pan Bimbo” if desired)
1 lb. kosher style corned beef, thinly sliced
1 lb. Emmenthaler Swiss cheese, thinly sliced
softened butter, for spreading
2 basic black pom-poms
1 Red Cross “I’m a Donor” lapel pin
Directions
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Prepare the sauerkraut: Drain the sauerkraut and cover with cold water. Allow to soak 5-10 minutes.
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Drain again and this time squeeze out as much liquid as possible.
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In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds and bay leaf. Bring to a simmer.
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Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes. Refrigerate until use.
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Prepare the dressing: Combine all Russian dressing ingredients, cover and refrigerate.
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To build each sandwich: Heat a dry griddle over medium heat.
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Lay out 2 slices of Russian bread and spread each with a little dressing.
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Lay slices of corned beef over one slice and slices of Swiss over the other.
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Pile sauerkraut over the side with the Swiss cheese and spread with more dressing.
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Put the 2 sides together and butter the outsides of the sandwich.
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Grill each side until crisp and the cheese begins to melt. Cut in half and serve with cole slaw and a dill pickle.
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Don your favorite cheer leading garb (sorry…we mean pom-pom technician), pout yourself a virgin bloody marry and repeat after us:
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Amilyn Amilyn he’s out guy…just don’t let him suck you dry! Umgawa!