There are a lot of recipes floating around the internet called ham and cheese sliders, each one looking more delicious than the last. You probably know the ones that I am talking about. White buns stuffed with ham and cheese, drenched in a butter sauce, with poppy seeds on top . . . very delicious looking indeed. I confess I have never tried them, but they do look quite tasty.
The other day I started thinking about how tasty a recipe long the same lines done up as per a reuben sandwich would be and my wheels started turning . . .
I love reuben sandwiches . . . all that smoked meat and sauerkraut . . . cheese . . . thousand island dressing. So good. I think it was in Winnipeg that I had my first one. I love rye bread also, but that is not something that we can get readily here, at least not of the right kind.
I created my own thousand island dressing/sauce, and layered it with pastrami, and swiss cheese . . . and sauerkraut . . . between soft white buns . . .
Then I took the same idea as the ham sliders and created a butter sauce, using similar ingredients, except swapping out the poppy seeds for caraway seeds . . . which I felt went really well with the other ingredients. I also had some of that Paul Newman Hot Dog Sauce which went into the butter sauce too . . . which lent a bit of smokiness and some of that sharp heat you get from a nice hot mustard.
All in all I would say these were a HUGE success. We both enjoyed them very much and I would make them again. I only made a half recipe because, there are only two of us and we can only eat so much, but in all truth I was thinking later on, I should have made the whole shebang! Oh, I do so hope you will try these and that when you do you will love them as much as we did!! I will be making these again!!
Makes approximately 6
I have seen plenty of ham and swiss slider recipes about, and thought I wonder what would happen if you did this as a reuben. And so I tried, with very tasty results. Hearty and deliciousThis be fork and knife food!
24 slices of pastrami
6 slices of Leer Dammer cheese
(Or any sliced Swiss)
a pack of 6 soft white rolls, do not separate
1/2 jar of sauerkraut, drained (You can freeze the rest)
2 heaped dessert-spoons of mayonnaise (about 1/2 cup)
2 TBS ketchup
2 TBS sweet pickle relish
2 tsp grated fresh onion
1/4 tsp minced garlic
1 tsp white vinegar
few dashes of hot pepper sauce
60g of butter, melted (about 1/4 cup)
1 tsp onion powder
1/2 tsp Worcester Sauce
1 TBS Paul Newman Hot Dog Sauce (or 1 TBS Dijon mustard)
1 tsp caraway seeds
Whisk together the mayonnaise, ketchup, pickle, grated onion, garlic, hot pepper sauce and vinegar. Set aside. Whisk together the melted butter, onion powder, Worcestershire Sauce and Hotdog sauce(mustard). Set aside.
Cut your rolls in half through the middle without separating the rolls. You should have two slabs, one of the tops and one of the bottoms. Place the bottoms, cut sides up, into a 9 by 15 inch baking dish. Spread half of the mayonnaise mixture over this. Top with the pastrami. Spread the well drained sauerkraut over top of the pastrami, and then top with the cheese slices. Spread the cut side of the top part of the buns with the remainder of the mayo mixture. Place on top of the cheese slices. Pour the butter mixture evenly over top of the rolls, and sprinkle with the caraway. Cover the dish tightly with foil and sit aside while the oven heats.
Heat the oven to 180*C/350*F/ gas mark 4. Place the covered dish in the oven and allow it so bake, covered, for about 20 minutes. Uncover and bake for 5 to 10 minutes longer, until the cheese is melted, the filling has heated through and they are golden brown. Remove from the oven. Cut into individual rolls to serve. Serve hot.