Sauce Essentials: Kicked up Ruben Sandwich Sauce

ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

If you like a classic Ruben sandwich, you’ll love this kicked-up version of the sauce. It’s very easy to assemble, and the flavors really compliment the rye and corned beef. So, you ready… Let’s get into the kitchen.

VIDEO PLAYER
serves Several
prep time 10 Min
method No-Cook or Other

Ingredients

  • PLAN/PURCHASE
  •   1/2 c
    relish, half dill, half sweet
  •   3 Tbsp
    ketchup
  •   1/2 c
    mayonnaise
  •   1 pinch
    salt, kosher variety, or to taste
  •   1 pinch
    white pepper, freshly ground, or to taste
  •   1 Tbsp
    horseradish

How To Make

  • 1
    PREP/PREPARE
  • 2
    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.
  • 3
    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.
  • 4
    Gather your Ingredients (mise en place).
  • 5
    Add the ingredients to a small non-reactive bowl.
  • 6
    Combine until thoroughly mixed.
  • 7
    Chef’s Note: Check for proper seasoning.
  • 8
    Chef’s Tip: This sauce is geared towards use on a Ruben sandwich, and corned beef is traditionally salty, so watch the sodium.
  • 9
    Cover and place in the fridge for an hour or two before using. Enjoy
  • 10
    Keep the faith, and keep cooking.