Saturday, June 7, 2008

Sort of a Reuben—but not really

The only thing like a Reuben about this is the sauerkraut.
And it's grilled.
And it's good.

Turn the burner to the high end of medium before you start and the grill, or skillet, will be hot and ready when you are.

Here's what I had on hand:
  • Dark 100% whole wheat bread
  • Stone Ground Dijon Mustard
  • Provolone Cheese
  • Deli Sliced Pastrami
  • Sauerkraut, squeeze out all the liquid before adding it to the top
  • Extra Virgin Olive Oil sprayed on the bread and on the grill
The press is optional, but it will smoosh all the layers together and melt the cheese into the pastrami on the bottom and the sauerkraut on top.


PS. The next day I wanted another one of these but was out of pastrami and provolone. I substituted Mozzarella cheese and deli ham and it was just as good but in a different way.

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