For a deliscious twist on an old favorite. I created a boozy Rueben by infusing the sauerkraut with a dark ale beer. Then adding some spice with the Pepperoncini peppers and spices this was love at first Bite.. I prefer Pastrami but this could easily be made the same way as the traditional cornbeef.
Grilled Pastrami Reuben with Pepperoncini and Beer-Infused Sauerkraut
853 per serving
- 15 ounces can sauerkrkraut, well draned
- 6 Pepperoncini Peppers, finely chopped
- 1 cup dark Ale Beer
- 1/2 cup Mayonnaise
- 2 tablespoons greek yogurt
- 1/2 cup Chili Sauce
- 2 tablespoons Dill Pickle Relish
- 6 Pepperoncini Peppers, diced
- 1 tablespoon Fresh Horseradish
- 1/4 teaspoon Cayenne Powder
- 1/4 teaspoon Worchestershire Sauce
- 8 slices Dark Rye Bread, or Pumpernickel Bread
- 4 tablespoons unsalted butter
- 1 pound Pastrami, sliced
- 8 Slices Swiss Cheese
Step 1: For the Sauerkraut
Make the sauerkraut: Place the sauerkraut, finely chopper pepperoncini peppers and beer in a pot. Simmer over medium-high heat for 5-10 minutes, until the liquid is reduced by half. Pour into a strainer and squeese out the excess liquid.
Step 2: For the Sauce
Make the sauce: Combine the mayonnaise, yogurt, chile sauce, pickle relish, diced pepperoncini peppers, horseradish, cayenne powder and whorchestershire sauce in a small bowl.
Step 3: For the Sandwich
Butter one side of each bread slice. Spread 1 Tablespoon of spicy sauce on the other sie of each. Place the bread butter side down in a cold skillet. Spoon on the sauerkraut and evenly spread. Place a slice of cheese on top, then add the pastrami. Add another piece of cheese and top with the remaining bread slices, sauce side down. Place the skillet over medium-low heat. Press down with a spatula and cook until crisp and the cheese is melter. (A panini press may be used) Fli[ the sandwich and toast the other side, while continuing to gently press down with the spatula. Serve Immediately.