Warm, thinly sliced pastrami piled high on toasted rye bread with tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing. A classic New York deli sandwich that's hearty, satisfying, and easy to make at home.
Prep10 min
Cook10 min
Servings4
Serving size: 1 serving
869cal
47gprotein
40gcarbs
58g
Ingredients
8 slices Rye Bread (seeded or unseeded, preferably thick-cut)
A refreshing Indian-style potato salad featuring tender boiled potatoes in a creamy, spiced yogurt dressing. Finished with a fragrant tempering of mustard seeds and curry leaves, this 'Aloo Raita' is a flavorful and cooling side dish perfect for any meal.
A refreshing and surprisingly delicious homemade version of the classic Jewish deli soda. This recipe balances the crisp, savory flavor of fresh celery with a touch of sweetness for a unique sparkling beverage.
About Pastrami Reuben Sandwich, Potato Salad and Cel-Ray Soda
A hearty, protein-packed Pastrami Reuben with creamy potato salad. Pure comfort food for lunch!
This jewish_american dish is perfect for lunch. With 1241.44 calories and 52.580000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Onion (finely grated, for Russian dressing)
0.25 tsp Paprika (For Russian dressing)
0.25 tsp Salt (For Russian dressing)
0.25 tsp Black Pepper (freshly ground, for Russian dressing)
Instructions
1
Prepare the Russian Dressing
In a small bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, grated onion, paprika, salt, and black pepper until well combined and smooth.
Cover and set aside. This can be made up to 3 days in advance and stored in the refrigerator.
2
Assemble the Sandwiches
Lay out the 8 slices of rye bread on a clean work surface.
Spread a generous layer of the prepared Russian dressing on one side of each slice of bread.
On 4 of the slices (dressing-side up), layer the ingredients in this order: one slice of Swiss cheese, one-quarter of the pastrami (about 4 oz), and 1/4 cup of the thoroughly drained sauerkraut.
Place the second slice of Swiss cheese on top of the sauerkraut. This helps create a moisture barrier to prevent soggy bread.
Top with the remaining 4 slices of bread, dressing-side down.
3
Grill the Sandwiches
Heat a large cast-iron skillet or griddle over medium heat. You can also use a panini press.
Generously spread the softened butter on the outer top and bottom slices of each assembled sandwich.
Carefully place 2 sandwiches in the hot skillet. Cook for 4-5 minutes per side, until the bread is golden brown and crispy, and the cheese is completely melted.
Press down gently with a spatula while cooking to help the ingredients meld together.
Repeat with the remaining 2 sandwiches.
4
Rest and Serve
Transfer the grilled sandwiches to a cutting board and let them rest for 1-2 minutes. This allows the cheese to set slightly, making for a cleaner cut.
Slice each sandwich in half diagonally with a sharp knife.
Serve immediately, traditionally accompanied by a crisp dill pickle.
169cal
5gprotein
28gcarbs
5gfat
Ingredients
500 g Potatoes (About 3-4 medium waxy potatoes like Yukon Gold or red potatoes)
1 cup Curd (Use thick, full-fat plain yogurt, whisked until smooth)
1 small Red Onion (Finely chopped)
1 pcs Green Chili (Finely chopped, adjust to your spice preference)
3 tbsp Coriander Leaves (Freshly chopped, plus more for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance the tanginess of the yogurt)
2 tsp Vegetable Oil (For tempering)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
6 leaves Curry Leaves (Fresh or dried)
0.25 tsp Turmeric Powder
Instructions
1
Boil the Potatoes: Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain the water and let the potatoes cool completely to room temperature.
2
Prepare the Salad Base: Once cooled, peel the potatoes and cut them into 1-inch cubes. Transfer them to a large mixing bowl. Add the finely chopped red onion, green chili, and 3 tablespoons of coriander leaves.
3
Combine with Dressing: In a separate small bowl, whisk the curd until it's smooth and creamy. Stir in the salt, sugar (if using), and lemon juice. Pour this dressing over the potato mixture and gently fold everything together until the potatoes are evenly coated. Be careful not to mash them.
4
Prepare the Tempering (Tadka): Heat the vegetable oil in a small pan or tadka pan over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Then, add the cumin seeds, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.
5
Finish the Salad: Add the turmeric powder to the hot oil, give it a quick stir for 2-3 seconds, and immediately pour the entire tempering over the potato salad. Gently mix to incorporate the spices and oil throughout the salad.
6
Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 30-60 minutes. This allows the flavors to meld and deepen. Garnish with extra coriander leaves before serving cold.
