Ararat Reuben Sandwiches
Christian Leue
2
Sandwich
Ingredients
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2 tsp Ararat N35
1/2 cup mayonnaise
1/3 cup labneh or sour cream
2 Tbsp tomato ketchup
1 Tbsp prepared horseradish
2 tsp fresh lemon juice
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1 pound of pastrami or corned beef, whole (I prefer the fattier and more flavorful point/second cut, ask at the deli)
Two slices of rye bread
2/3 cup sauerkraut, drained
8 very thin slices of Swiss cheese
Ararat dressing
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Cornichons
Spicy brown mustard
Ararat dressing
Chives or scallions
Ararat N35
Directions
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Combine all ingredients, taste and adjust seasoning and proportions to your tastes. You can add more lemon juice if you like, vinegary hot sauce, more Ararat, etc. It should be smoky, gently sweet, and taste light and fresh.
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Add the pastrami to a steamer over plenty of water and gently steam until softened and warmed through (about 30 minutes).
In a toaster oven or under the broiler lightly toast the bread.
Remove the pastrami to a cutting board and slice it across the grain into 1/8-1/4 inch thick slices, as you prefer.
Add a thin layer of Swiss cheese to cover the toast and toast to melt.
Top each piece of toast with about half of the pastrami slices, a dollop of Ararat dressing, 1/3 cup of sauerkraut, the remaining Swiss cheese, and a sprinkle of Ararat.
Toast or broil just until the cheese is melted.
Serve with cornichons, spicy brown mustard, and more dressing flecked with chives. I like to also serve a slice of two of the plain pastrami as a taster.
