Gourmet Guinness Reuben

One of my all-time favorite sandwiches is a reuben; however I hate the Russian dressing most use and usually ask for it plain or I like to add a little spicy brown mustard to it. Every year on St. Patrick's Day I always have a Reuben with my green beer, but I hate how fattening the corned beef is and wished there were a way to cut the calories and add some extra healthy ingredients. I remembered that my homemade fermented sour kraut was just about ready and knew I could create the perfect St. Patrick's Day sandwich that didn't come with any guilt. I substituted turkey pastrami for the corned beef, and used a whole-grain, organic marbled rye bread. I also found a sprouted grain rye bread that was also delicious, but I LOVED the look of the marbled bread! I also decided to use a grain mustard and Guinness reduction for the dressing to add a little flare; my taste-tester was pleased at how this healthy take on a Reuben was so pleasing to the pallet!

Ingredients:

  • 1 Lb Turkey Pastrami
  • 1/2 Lb Provalone Cheese (you can always use swiss cheese, but I prefer the smokiness of the Provalone) 
  • 1 Jar Homemade Cultured Sour Kraut (I added culture starter and a couple teaspoons of caraway seeds to my jars, but you can also follow Donna's recipe)
  • 1 Loaf Organic, Whole Grain Marbled Rye Bread (You can always use sprouted grain rye bread but I loved the look of the marbled bread)
  • 1/2 Cup Grain Mustard
  • 1 Cup Guinness Stout Beer
  • 3-5 Dashes Worcestershire Sauce (optional)

Directions:

​Step 1: In a medium saucepan, combine grain mustard, beer and I decided to add a couple dashes of worcestershire sauce to give it a full-bodied flavor. Bring to a boil, reduce to a medium-high heat and let the dressing simmer until it reduces in capacity by half. Set aside and let cool for about 5 minutes. 

Step 2: Build your sandwish by layering a slice of provalone, then generous amounts of turkey pastrami, a large layer of the homemade kraut then  drizzle a couple of tablespoons of the mustard dressing then one more layer of the provalone. 

Note: If you don't have homemade sour kraut, you can always purchase cultured kraut at your local health food store, or use traditional sour kraut from your local grocery store, they will all taste amazing on this sandwich!

Step 3: Bring a large skillet to a medium heat, drizzle a few tablespoons of olive oil and place your sandwich in the oil. Toast the sandwich on both sides for about 4-5 minutes or until golden brown. Fight the urge to turn your heat up, its best to let it warm up slowly so your meat and cheese warm thouroughly.

Step 4: Garnish your plate with a little extra Guinness dressing and serve along with a pint of Guinness or your favorite beer! This would also be delicous with some kale chips!

 

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Production assistance by Laurie Marshall.