Classic Reuben Sandwich with Pastrami and Sriracha

Alllllllllllmost done with this goddamn training.

Sooooo tired.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Classic Reuben Sandwich with Pastrami and Sriracha

2 slices Rye Bread. 2 slices Swiss Cheese. Several slices Corned Beef (thin slices). Several slices Pastrami (thin slices). 1/2 cup Sauerkraut. 2 tbsp Thousand Island Dressing.  Couple Dill Pickles (optional). 1 tbsp Sriracha Sauce (optional).

 

 

 

Toast the bread, melt the cheese.
Add the meat and the sauerkraut, all assembly-like, right?

 

Spread some thousand island dressing on.
Close it up with the other slice of bread. Finish binging on Narcos.

http://ivegotcake.com http://ivegotcake.com http://ivegotcake.com http://ivegotcake.com

For real, that it.

 

Perfect for when you don’t really eat meat but get that bi-yearly craving.

 

how_to_make_a_reuben_sandwichhttp://ivegotcake.com classic_reuben_sandwich_recipe

You know I like me some spice and adding a little sriracha brought this shit to the neeeext level.

 

http://ivegotcake.com http://ivegotcake.com http://ivegotcake.com

Shoutout to Yojanse and Willie for taking the rest of these sandwiches off my hands.
I been eating bread like it’s brand new since Christmas.

No mas.

I’m all set with bread after this shit.

 

The pickles were poppin’ tho

reuben_sandwich_foodporn quick_lunch_sandwich_ideas reuben_sandwich winter_comfort_food

 


 

 

Classic Reuben Sandwich with Pastrami and Sriracha

2 slices Rye Bread. 2 slices Swiss Cheese. Several slices Corned Beef (thin slices). Several slices Pastrami (thin slices). 1/2 cup Sauerkraut. 2 tbsp Thousand Island Dressing.  Couple Dill Pickles (optional). 1 tbsp Sriracha Sauce (optional).

 

INSTRUCTIONS

1. Butter 2 bread slices on both sides and toast in open skillet under a medium flame.
2. Remove one slice from skillet and set aside.
3. To the remaining slice, when you flip it over to toast the other side, add a slice or two or swiss chesse. Lower heat.

4. Warm the corned beef and pastrami separately.

5. When the cheese has begun to melt, layer the corned beef and pastrami on top.
6. Layer the sauerkraut on top.
7. Spread a generous dose of thousand island dressing on the other slice of bread. Place on top of sauerkraut.
Add a little sriracha when you apply the thousand island dressing to spice things up if you’re up for a little heat.

8. Remove sandwich from skillet. Cut in half and serve with dill pickles.
❀ ❀

39 thoughts on “Classic Reuben Sandwich with Pastrami and Sriracha

  1. This makes me really, really want to eat some effing pastrami right now, and the next time I do have it I’m going to be sacrilegious and put some sriacha along with mustard just to see what it tastes like.

    I hope you’re at least getting some warmer weather than you normally would this time of year down at your training!

  2. This sandwich has my hubby’s name all over it! He LOVES Ruben sandwiches! I think the Sriracha would be a nice twist on it, will have to make this for him…if he good πŸ˜‰ lol
    Have a great weekend babe!

    xo, Jackie
    stylemydreams.com

  3. Hells yeah. These look sooooo good. Is this a newer layout? The email version is gorgeous and your photos are so clear! A rueben used to be my go to dinner order and I still love them, but like you said once a year. I hear you re training. I’m on a case right now that has kept me from really doing anything else. I’m so many recipes behind!! Love this gorgeous post! Xo

    1. No, not new but really!!?! My shit looks that good??
      *strokes hair and blushes* – thank ya!!

      And girl, this training is kicking my ass but it’s alright. I got this.

      Hope your case is equally rewarding ❀ ❀

  4. Sriracha is life!!!!!! OMG girl these so good. I’m happy to be back at stalking your delicious creations. I promise to never abandon stalking your blog ever again. Now I have to go and recreate this because it look amazing!!

  5. OH DANA-DOOOOOOOLL, u know i’m from MONTREAL ! I have one of these sandwiches at Shwartz”s every time i’m back home … we call it SMOKED MEAT and i have to figure out how to make it here in PARIS without getting thrown out of my apartment (i’ll replace the smoking aspect with some other safer apartment methods) !!! xoxoxo

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