THE SHAWNEE MARINA REUBEN SANDWICH
The ultimate Reuben. When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant. It worked.
Provided by Bone Man
Categories One Dish Meal
Time 35m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
Steps:
- Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
- Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
- In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
- Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
- On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
- As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
- When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.
Nutrition Facts : Calories 1451, Fat 111.8, SaturatedFat 39.1, Cholesterol 256.7, Sodium 3705.6, Carbohydrate 53.8, Fiber 7.7, Sugar 19.4, Protein 58.8
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