This week's Wild Idea Buffalo Recipe of the Week is a Buffalo Pastrami "Reuben" Sandwich. Thus one is made with the delicious Wild Idea Buffalo Pastrami. Topped with Sauerkraut and Irish Cheddar Cheese. Then served on Pumpernickel Bread and a bowl of Potato Soup! You can find this recipe and purchase the Buffalo Pastrami all at the Wild Idea Buffalo website. http://wildideabuffalo.com/
Buffalo Pastrami "Reuben" Sandwich
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!
1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
1 - On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 - Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 - Remove from pan and cover to keep warm.
4 - Spread butter on one side of the bread and grill bread until golden brown.
5 - Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.
1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
1 - Place all ingredients in food processor and puree.
2 - Season with slat & pepper to taste.