sauce essentials: kicked up ruben sandwich sauce

How To Make sauce essentials: kicked up ruben sandwich sauce

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  PREP/PREPARE
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  Let’s begin with some definitions: TRADITIONAL PASTRAMI SANDWICH The pastrami sandwich originated in New York around 1888. It was first served in a humble deli on 68 Delancey, and the rest is history. • Jewish rye bread • Thinly-sliced pastrami • Brown “deli” mustard TRADITIONAL RUBEN SANDWICH This is an American hot sandwich that, according to legend originated in Omaha. Nebraska in the mid 1920’s. • Jewish rye bread • Sliced corned beef • Sauerkraut • Swiss cheese • Dressing The Ruben is “traditionally” served with corned beef; however, some versions of it are served with pastrami.
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  What I want to talk about is the dressing. Most Ruben’s are served with thousand island, or Russian dressing. This variation comes from a kosher Philadelphia deli, where a friend of mine works. It’s similar to a thousand-island dressing but with a bit of a kick.
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  Gather your Ingredients (mise en place).
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  Add the ingredients to a small non-reactive bowl.
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  Combine until thoroughly mixed.
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  Chef’s Note: Check for proper seasoning.
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  Chef’s Tip: This sauce is geared towards use on a Ruben sandwich, and corned beef is traditionally salty, so watch the sodium.
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  Cover and place in the fridge for an hour or two before using. Enjoy
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  Keep the faith, and keep cooking.
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