STILL NEW YORK-HUNGRY

1. Reuben Sandwich

As threatened in the header, I'll start this new collection with a NY-classic.

I wanted to do it on Christmas – an unexpected invitation to dinner with friends cut it –, on New Year's Eve – here celebrations with other friends got in the way.

So I'm doing it now.

Like its little (or was it BIG?) Bro from Katz's Delicatessen in the Lower East Side, the "15. Pastrami Sandwich a la Harry & Sally" , this one is said to have origined from Reuben's Deli on the Upper East Side (58th St.).

I admit that going to waiting in the absurdly long queue especially at Katz's was part of the tourist program, also for my novel series' FMC Laura. Like her, I never even got close to the table where that scene in Harry & Sally was shot, with the iconic "I want what she's having" sign. (It was not so crass at Reuben's.)

What will you love this sandwich is that it is

– simple to make, and a
– gustatory revelation

because of all its savory ingredients. At least me it sated very well, too.



Serves: Four I halved it, since I'm alone.

Prep Time: 40 - 60 minutes I tend to take longer for the first try.

Degree of Difficulty: Easy



WE NEED


SANDWICHES

8 (4) slices rye bread/toast Rye toast is not common in Germany, so I took Spelt toast.
8 (4) tbsp butter
4 (2) tsp wholegrain mustard Don't like that one, used Dijon
160 (80) / 5.6 (2.8) oz. sauerkraut
8 (4) slices pastrami There are really butchers here actually making it!
8 cornichons French mini gherkins
8 (4) slices cheddar Took mature one, for gusto


Dressing

120 gr / 4.2 oz. mayonnaise Local made Dijon mayonnaise
2 tbsp ketchup From the same moutarderie (originally they did just mustard) as the mayonnaise.
1 tbsp horseradish cream
1 tbsp Worcester Sauce
1/4 tsp paprika powder Smoked paprika, for gusto



WE DO


1. DRESSING: whisk all ingredients until well-combined and refrigerate until needed.


SANDWICHES:


2. butter one side of each bread slice. Heat a griddle pan – don't have one – and briefly toast them, buttered side down. Shall be golden brown


3. Preheat the oven to 190°C/375°F/gas 5 Place half of the bread slices, toasted side down on a baking tray lined with baking paper. Spread the top with mustard.


4. Drain the sauerkraut over a sieve and squeeze out more water, then loosen it again.


5. Top the lower bread slices with sauerkraut, pastrami, cornichons & cheddar. Drizzle with the dressing and top with the remaining slices, toasted side up.


6. Heat in the oven for 4 minutes.




7. Slice the sandwiches diagonally and serve. Recommended with the remaining dressing, but that I used for my salad which I had with it.


Guten Hunger, everybody!