Back when I lived in NYC, word on the street was that after living in the city for five years, you can officially call yourself a New Yorker. I lived there a little over four- just missed it. I recently asked a local Texan if the same thing can be said about living in this fine state. His response? Well Texas is a lot bigger than Manhattan; it’s going to take a heck of a lot longer than that. Blast. Even if I can’t call myself a Texan, I love living in Texas. I love BBQ, cowboy boots, queso, hot weather, friendly people, rednecks, country music, trucks and big hair. But one thing I do miss? The delis! You could get an awesome foot tall sandwich pretty much on every street corner. My friends here keep asking me to open one. Eh. Thanks, but I’ll just make tasty sandwiches for myself at home instead, starting with this Reuben Sandwich on Pretzel Challah Rolls. Whateva, I do what I want!
Sandwiches like this glorious classic Reuben. Kosher friends, this sandwich is not kosher with the corned beef. I would just leave it off and make a mega delicious grilled cheese! Or add grilled Portobello mushrooms or tofu instead! Cheese and pretzel challah may just be a match made in heaven. Besides the corned beef and Swiss cheese, here is all Jew need.
I didn’t make my own corned beef this time- which is made by curing brisket. But maybe I’ll try next time! Here’s a little tip though. When ordering meats and cheeses at the deli and they have you pick a number off the chart you want it sliced like, say less than one. They can do that! Then they will be super thin. Jew are welcome.
First up, instead of saurkraut which is not my fave, I made up a creamy vinegary slaw. Also, let me publicly announce my extreme disdain of mayo. Blech. And its evil cousin aioli. So don’t even try to make me like it. I don’t force my love of Jamiroquai on anyone else, and I would hope that you would reciprocate. So anyways mix up all the dressing ingredients together- Greek yogurt, Dijon mustard, vinegar honey, olive oil, lemon, salt and pepper. If Jew don’t like being healthy, sub in sour cream for the Greek yogurt!
Then just add the slaw and mix up. Refrigerate for 30 minutes to let the flavors meld.
Now time to make the Russian dressing! Combine Greek yogurt, ketchup, horseradish, Dijon mustard, hot sauce, Worcestershire sauce, chopped parsley and salt.
After tasting it I decided to add some chopped sweet pickle. (Thanks Bubbe for my mini whisk!)
Perfect! Now time to assemble. Cut four pretzel challah rolls in half and top the bottom halves with the corned beef and cheese. Then bake at 350 until the cheese melts- about 5 minutes.
Spread the top halves with the Russian dressing and top that with slaw.
Yum. One bite and I’m instantly transported back to NYC. I can almost smell the bums and see the crazy guy near my apartment wearing woman’s clothing screaming that the world is about to end. Ah maybe I do miss New York!
What’s your favorite deli sandwich?
- 4 pretzel challah rolls, or sliders or rye bread cut in half
- ½ pound corned beef
- ½ pound Swiss cheese
- 1 package pre-chopped cabbage mix
- ½ cup Greek yogurt, divided into two parts (or sour cream)
- 1 teaspoon Dijon mustard, divided equally into two parts
- 1 Tablespoon vinegar (white or champagne)
- 1 Tablespoon honey
- 2 Tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon salt, divided into two equal parts
- ¼ teaspoon black pepper
- 2 Tablespoons ketchup
- 1 teaspoon horseradish
- A few drops hot sauce
- 1 teaspoon Worcestershire sauce
- 2 sweet pickle spears, minced
- 1 Tablespoon chopped parsley
- Pre-heat oven to 350 degrees F.
- Whisk up the ¼ cup Greek yogurt, ½ teaspoon Dijon mustard, 1 Tablespoon honey, 2 Tablespoons olive oil, juice of 1 lemon, ½ teaspoon salt and ¼ teaspoon pepper for the slaw dressing. If Jew don’t like being healthy, sub in sour cream for the Greek yogurt!
- Then just add the slaw and mix up. Refrigerate for 30 minutes to meld flavors.
- Now time to make the Russian dressing! Whisk together ¼ cup Greek yogurt, 2 Tablespoons ketchup, 1 teaspoon horseradish, ½ teaspoon Dijon mustard, hot sauce, 1 teaspoon Worcestershire sauce, pickle spears and chopped parsley.
- Now time to assemble. Cut four pretzel challah rolls in half and top the bottom halves with the corned beef and cheese. Then bake at 350 until the cheese melts- about 5 minutes.
- Spread the top piece of rolls with the Russian dressing and top that with slaw.
- Put the two halves together and eat up!
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