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.
prep time10 Min
methodNo-Cook or Other
relish, half dill, half sweet
salt, kosher variety, or to taste
white pepper, freshly ground, or to taste
How To Make
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
• Swiss cheese
The Ruben is “traditionally” served with corned beef; however, some versions of it are served with pastrami.
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.
Gather your Ingredients (mise en place).
Add the ingredients to a small non-reactive bowl.
Combine until thoroughly mixed.
Chef’s Note: Check for proper seasoning.
Chef’s Tip: This sauce is geared towards use on a Ruben sandwich, and corned beef is traditionally salty, so watch the sodium.
Cover and place in the fridge for an hour or two before using. Enjoy
Keep the faith, and keep cooking.
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