Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀. 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.
You'll fall in love with pastrami all over again. For the dressing, mix all ingredients together and season to taste. The Rachel is true to the Reuben in its use of rye bread and Swiss cheese. You can cook Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀 using 7 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀
- Prepare 2 slices of seedless rye bread.
- Prepare 4-5 slices of pastrami.
- Prepare to taste of Swiss cheese.
- You need 3 tablespoon of vegetable oil for frying.
- It’s to taste of sauerkraut (see my recipe 'Tex's Small Batch Sauerkraut' in my profile).
- Prepare to taste of dressing (I'm using ranch, but the traditional dressing is Russian).
- It’s to taste of sea (or kosher) salt and freshly ground black pepper to season.
According to My Jewish Learning, the Rachel deserves big points for its use of pastrami, one of the most flavorful meats you can put between two slices of bread. (The site points out, however, that some Rachels feature a healthier turkey alternative, but come on, pastrami!). 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). My rendition uses the traditional flavors of pastrami and sauerkraut, but replaces the usual corned beef with turkey breast for a healthier protein choice. Now, let's set the Reuben-Rachel issue straight.
Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀 instructions
- 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 😺.
If the sandwich is made with corned beef, then it is a Reuben. If the sandwich is made with pastrami, then it's a Rachel. There's a bit of controversy as to who invented this sandwich, which is globally loved. Jeff Mauro spikes his dressing with jalapenos and Sriracha, giving this reuben a definite kick! For more follow the hashtag #RachaelRayShow Tex's Pastrami Reuben ('Rachel') 🐂🍞🍲🧀 seedless rye bread • pastrami • Swiss cheese • vegetable oil for frying • sauerkraut (see my recipe 'Tex's Small Batch Sauerkraut' in my profile) • dressing (I'm using ranch, but the traditional dressing is Russian) • sea (or kosher) salt and freshly ground black pepper to season A Rachel is a well documented version of a Reuben.