This super easy, hot and satisfying sandwich probably doesn’t need an explanation. We all know what goes in a Reuben, but do we ever think to actually make them? They’re Pub food, after all…to be made in one of those kitchens that Guy Fieri visits. But what’s good in a Diner or a Bar & Grill is great while you’re sailing!
(for 5 today)
10 pieces of rye bread, pumpernickel or marble rye
soft margarine or butter for spreading
1 lb thinly slice pastrami
1 1/2 cups sauerkraut
10 slices Alpine Lace or regular Swiss cheese
Thousand Island dressing
Preheat oven to 400 degrees. Butter one side of each slice of bread. Lay 5 slices on a baking sheet, buttered side down.
Layer pastrami on top. You should be able to use up 1 lb. of pastrami between the five sandwiches.
Spread sauerkraut on top and squeeze out some Thousand Island Dressing on the sauerkraut.
Lay two slices of Swiss cheese on each and top with the remaining slices of bread, buttered side up.
Secure each sandwich with two toothpicks, then pop into the oven.
You can place foil on top…or not. I did today but didn’t need to. They will crisp up a bit better without the foil. Lock down your oven; try to keep it above 350 in temperature.
Just took a look out the galley to check on things. We’re on a nice easy reach for most of today. But there’s still no such thing as a free lunch. They’ve gotta earn it.
Get the sandwich baskets prepped while the sandwiches bake. Weigh them down (today with apples) so they don’t blow away.
After about 15 minutes you’ll see the cheese, sauerkraut and dressing oozing out. Touch the tops to make sure they’re crispy.
Take out of the oven and let sit for a couple minutes before slicing each sandwich in half.
Was it really a fly ball or are they just checking the windex? (I personally love sailing without the bimini but don’t tell my dermatologist!)
Slice in half and lay in the baskets along with chips and fruit. We had exceptionally healthy people on board today (Eee gads!) and served some Sweet Potato and Beet Chips along with apples.
And of course, some with my favorite…Crab Chips.