Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, tex's pastrami reuben ('rachel') 🐂🍞🍲🧀. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀. The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw.
Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀 is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀 is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have tex's pastrami reuben ('rachel') 🐂🍞🍲🧀 using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀:
- Make ready 2 slices seedless rye bread
- Make ready 4-5 slices pastrami
- Make ready to taste Swiss cheese
- Prepare 3 tablespoon vegetable oil for frying
- Make ready to taste sauerkraut (see my recipe 'Tex's Small Batch Sauerkraut' in my profile)
- Prepare to taste dressing (I'm using ranch, but the traditional dressing is Russian)
- Make ready to taste sea (or kosher) salt and freshly ground black pepper to season
There's a bit of controversy as to who invented this sandwich, which is globally loved. Okay, let us explain: a "Rachel" sandwich is a Reuben but made with pastrami or roast turkey instead of corned beef. These nachos are Rachael's yummy twist on the "Rachel" sandwich, with toppings piled on waffle fries instead of chips (which is what makes them "Irish" nachos). If you want to get technical, a Reuben sandwich made with pastrami is called a "Rachel".
Steps to make Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀:
- Pan fry your bread on one side in a skillet on a high heat1. Slice the Swiss thinly
- Remove from heat, and smear both sides of the toasted side with dressing (I've seen recipes that use Thousand Island, or horseradish instead of Russian). Add the pastrami to the dressed side of one slice. Reduce the heat of your skillet to a medium low heat
- Put the sauerkraut in the pan and add the sliced cheese on top. Cover with a pan lid and cook for 1-2 minutes1. As the cheese just starts to melt, remove it, and the sauerkraut, from the pan and position on top of the pastrami. Increase the heat in the pan to a medium high heat
- Put the base in the pan and cover with a pan lid again until the bread is toasted
- Add the lid of the sandwich and flip over on to the un-toasted side. Cook until toasted
- Finally, remove from the pan, add extra dressing if required, and serve hot
- Remember, the way to serve a Reuben or Rachel is "Axis, Neutral, Ally": Kraut, Swiss, Russian 😺
A classic Reuben is always made with corned beef! It is easy to see the confusion though, as both sandwiches are so delicious! If you've ever been to Katz's Delicatessen in NYC (or any other NY Jewish-style deli, really), you know what I'm talking. A Rachel is a well documented version of a Reuben. The Rachel is typically a made with Pastrami and topped with Cole Slaw instead of Corned Beef and Sauerkraut.
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