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Grilled Pastrami Reuben with Pepperoncini and Beer-Infused Sauerkraut

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.

Vseward Grilled Pastrami Reuben with Pepperoncini and Beer-Infused Sauerkraut
  • 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.

4 20 minutes 25 minutes

Grilled Pastrami Reuben with Pepperoncini and Beer-Infused Sauerkraut

Grilled Pastrami Reuben with Pepperoncini and Beer-Infused Sauerkraut

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.

Preparation

Prep Time

20 minutes

Cook Time

25 minutes

Serves

Calories

853 per serving

Equipment

Ingredients

  • 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
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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.

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