With Saint-Patrick just at the corner of the street, a fun and easy recipe for one of my favorite sandwiches was in order this week.
The Ruben sandwiches were one of the small handles of things that I refused to try or eat while growing up. My parents and grandparents made the sandwich on occasion, grilling rye bread and stifling the toast in a vinaigrette in a thousand islands. They would stack the sandwiches with heaps of sauerkrauts, then when they sat down to eat, always offer me bites, which I vehemently refused.
And like most of the things, years have passed, and one day (who knows when, probably at the end of my adolescence), I finally agreed to take a bite and I discovered that not only was a Reuben sandwich was absolutely delicious, but my parents were on something with the sky caper.
These days, the salty combination of rich pastrami, tangy sauerkraut and salty Swiss cheese is the perfect burst of flavors and which I cannot have enough. If you want a really epic sandwich, do not miss the jet taking place between the Cowiche Creek brewery and the Unicycle Tandem on Saturday. Go to the brasserie for a taste test, then vote for your favorite version of the Ruben.
If you cannot go out for the event, or if you get a desire for a Ruben at home, I have covered you with these marked, salty and epic Ruben cursors. I jumped the rye bread and went with Hawaiian sliders, in part for the ease of making a large set of sandwiches at the same time and also, I really like the Hawaiian rolls.
Sandwich bindings are quite classic with beef pastrami, Swiss cheese (Havarti would also be great) and sauerkraut, but we increase the flavor game with a homemade Russian vinaigrette. You probably have almost all the ingredients in your refrigerator or your pantry, and the two additional minutes necessary to whisk the vinaigrette make all the difference in the world for the flavor out of the world.
Sliders Reuben
• Hawaiian Rolls of 12 ounces
• 1/2 cup and + 2 teaspoons of homemade Russian dressing *
• 1 Book Pastrami of charcuterie beef in thin slices
• 8 ounces Swiss cheese
• 1 cup of sauerkraut, completely drained
• 4 tablespoons of unical, melted butter
• 1 1/2 teaspoon of Dijon mustard
• 1 teaspoon of Worcestershire sauce
• 2 teaspoons of chopped drinked onion
• 1 teaspoon of poppy seeds
• 1/2 tablespoon of fresh chopped parsley
• Pickles of Aneth for the garnish
Preheat your oven to 350 degrees and slightly spray a 9×13 cooking dish with a cooking spray. Cancel.
Slice your Hawaiian rollers in two. Spread half a cup of Russian vinaigrette on the lower half of the Hawaiian rolls. Superimpose half of the Swiss cheese on the vinaigrette, followed by the sauperwood of sauerkraut uniformly through the cheese. Superimpose the meat on the sauerkraut, followed by a layer of the remaining Swiss cheese. Place the upper bun on the sliders.
In a small bowl, mix the melted butter, the Dijon mustard, two teaspoons of Russian vinaigrette, dried onion and poppy seeds. Gelly brush the mixture on top of the cursor rolls.
Place the prepared sandwiches on the prepared cooking dish. Cover with aluminum foil and bake in 350 degrees for about 20 minutes, or until the sliders are hot and the cheese is melted.
For a crisp golden crust on the sandwiches, remove the aluminum foil and turn the oven in grill. Grill the cursors for 2 to 3 minutes, looking carefully. Sandwiches can burn and burn quickly. Remove from the oven and let cool for five minutes before serving. Cut 12 rooms and enjoy it! Serve with an additional Russian vinaigrette on the side and Aneth pickles.
Russian dressing
• 1 cup of mayonnaise
• 1 tablespoon of dried chopped onion
• 1 teaspoon of prepared horseradish
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of dried parsley
• 1 tablespoon of chili sauce
• 1 tablespoon of ketchup
Mix all the ingredients, in a small glass jar, mix well with a fork to combine until smooth consistency. Secure with a lid and store in the refrigerator up to a week.
• The column and the salt and stone recipes from Andrea McCoy appear every week in Explore.
