TURKEY PASTRAMI RUEBEN SANDWICHES
by ocsteven
Raichlen’s Indoor Grilling
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INGREDIENTS
- For the Russian dressing:
- 2/3 cup mayonnaise ; (preferably Hellmann’s)
- 1/4 cup chili sauce
- 2 tablespoons sweet pickle relish
- 1 dash Freshly ground black pepper
- 1 tablespoon ground coriander
- For the sandwich:
- 4 slices dark rye bread ; or marbled rye bread
- 2 tablespoons salted butter ; (1/4 stick) at room temperature or melted
- 3 ounces turkey pastrami ; or corned beef, sliced paper-thin
- 3 ounces Swiss or Emmenthaler cheese ; thinly sliced
- 2/3 cup sauerkraut ; drained and squeezed dry with paper towels
- 1 dill pickle ; thinly sliced (optional)
INSTRUCTIONS
Make the dressing. In a nonreactive mixing bowl, combine the mayonnaise, chili sauce, pickle relish, coriander and black pepper. Refrigerate if not using immediately.
Using a knife or pastry brush, spread or brush the slices of bread on one side with the butter. Place 2 slices of bread on a work surface buttered side down, then spread the top of each with 1 tablespoon of the dressing. Arrange the slices of pastrami on the bread, followed by the slices of cheese, trimming both so that they come just to the edges of the bread. Place the trimmings in the center of the sandwiches. Spoon 1/3 cup of the sauerkraut over each sandwich, spreading it out to the edges of the bread. Top each sandwich with half the pickle slices, if desired. Spread the unbuttered side of the remaining 2 slices of bread with the remaining 2 tablespoons of dressing, dividing it evenly between them, then place them on top of the sandwiches, dressing side down.
When ready to cook, preheat your contact grill. Lightly coat the grill surface with cooking spray. Using a spatula, transfer the sandwiches to the grill and gently close the lid. Grill the sandwiches until the bread is browned and crisp and the cheese is melted, about 5 minutes. Cut each sandwich in half and serve at once.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (394g) | ||
| Recipe Makes: 2 | ||
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| Calories: 1031 | ||
| Calories from Fat: 778 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 86.5g | 115 % | |
| Saturated Fat 24.1g | 120 % | |
| Monounsaturated Fat 21.4g | ||
| Polyunsanturated Fat 36.1g | ||
| Cholesterol 98.2mg | 30 % | |
| Sodium 2363.9mg | 82 % | |
| Potassium 649.7mg | 17 % | |
| Total Carbohydrate 42.6g | 13 % | |
| Dietary Fiber 6.1g | 24 % | |
| Sugars, other 36.5g | ||
| Protein 24.8g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1031
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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