Jimmy P’s smoked Wagyu pastrami brings deep, savory flavor to this fall-inspired Reuben. Griddled rye is layered with warm pastrami, melted Swiss, sauerkraut, Russian dressing, and caramelized onion with thin slices of tart apple.
Serves: 4
Active Time: 25 minutes
Total Time: Approximately 40 minutes
Ingredients
- 1 pound Jimmy P’s Smoked Wagyu Pastrami, thinly sliced
- 1 large onion, thinly sliced
- 1 tart apple, thinly sliced
- 8 slices rye or marbled rye bread
- 8 slices Swiss cheese
- ½ cup Russian dressing
- 1 cup sauerkraut, well drained
- 4 tablespoons softened butter, divided
Instructions
- Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the sliced onion and cook slowly for approximately 20 minutes, stirring occasionally, until deeply caramelized.
- Add the thinly sliced apple during the final five minutes. Cook until slightly softened while still retaining some texture.
- Warm the smoked Wagyu pastrami in a dry skillet or steamer basket until hot and pliable.
- Lay out four slices of rye bread. Spread each with Russian dressing, then layer with pastrami, the caramelized onion and apple mixture, sauerkraut, and two slices of Swiss cheese. Top with the remaining bread.
- Spread the outsides of each sandwich with the remaining softened butter.
- Heat a griddle or heavy skillet over medium heat. Cook each sandwich for approximately three minutes per side, pressing gently, until the bread is deeply golden and the Swiss cheese has melted.
- Rest the sandwiches for one minute before slicing and serving.
Butcher’s Tip
Ask for the pastrami to be sliced to order. Freshly sliced pastrami warms faster and retains more moisture than pre-cut slices.
