Wednesday, December 3, 2014

Siracha Hot Reuben

As most of you know, the Midwest has turned cold to the point that I have to force myself out of the house to the gym or grocery store or work! Thus, when I do make it out the door, I promise to make each trip worthwhile...and that means planning! Planning to keep pantry and fridge stocked so that once I get home I have options readily available!


Sometimes you just need something warm with a little heat to take the chill out of your bones after walking home home from campus! I have taken a hot Reuben Sandwich and made it hotter with a Siracha version of the traditional Thousand Island dressing! Want it "hotter"...replace the Swiss cheese with Pepper Jack! 

Stay warm after studying! Finals are almost over! 
And...use my holiday coupon above to invite a friend for dinner. 

Make somone happy today!

Siracha Hot Reuben


Equipment:
Non-stick skillet
Small mixing bowl

Ingredients:
Pastrami, any kind (I used Turkey) or Ham
Swiss Cheese (or Pepper Jack)
Sauerkraut
Rye Bread
Butter, softened
Siracha Sauce


Siracha Thousand Island Sauce:
1/2 cup mayo
1-2 Tbls ketchup
2-3 tsp of Worchestershire Sauce
1-2 tsp of Siracha or Chili Paste


Instructions:
1. Wash your hands.
2. Combine all of the Siracha Sauce ingredients in a small bowl. Adjust to your taste.
3. Spread butter on one side of rye bread of each sandwich slice, i.e. bottom and top slices.


4. Heat skillet with 1-2 Tbls of butter over MEDIUM heat.
5. Place each slice of rye bread with butter side DOWN.
6. Begin building your sandwich layering cheese, meat, sauerkraut.


7. Spread sauce over kraut / meat and second slice of bread (inside part).




8. Sear first side of sandwich until golden brown and then carefully flip to the second side. (should have butter as well)


9. Sear until golden brown.


10. Remove from heat and share...or not!