Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, tex's pastrami reuben ('rachel') 🐂🍞🍲🧀. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread. Now, let's set the Reuben-Rachel issue straight.
Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀 is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice 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 prepare a few components. You can have tex's pastrami reuben ('rachel') 🐂🍞🍲🧀 using 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀:
- Take 2 slices seedless rye bread
- Get 4-5 slices pastrami
- Prepare to taste Swiss cheese
- Take 3 tablespoon vegetable oil for frying
- Prepare to taste sauerkraut (see my recipe 'Tex's Small Batch Sauerkraut' in my profile)
- Get 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
Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. If you want to get technical, a Reuben sandwich made with pastrami is called a "Rachel". A classic Reuben is always made with corned beef! It is easy to see the confusion though, as both sandwiches are so delicious!
Steps to make Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀:
- Pan fry your bread on one side in a skillet on a high heat
- 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 minutes
- 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. The Rachel sandwich is the cousin sandwich to the Reuben — that American Jewish deli staple made with rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing (although, these days, you're just as likely to find it made with Thousand Island). Instead of corned beef, the Rachel calls for pastrami, and subs coleslaw for the sauerkraut.
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