The Next Level Reuben

Ingredients

The Reuben: 

2	ea	Slices of light rye sourdough
100	gr	Sliced pastrami
2		Gherkins, sliced length ways
20	gr	Red sauerkraut
1	slice	Mainland Natural Swiss Cheese Slices

Pastrami:

500	gr	Smoked and cooked brisket
1	tbsp	Cracked pepper
1	tsp	Cumin powder
1	tsp	Garlic powder
1	tbsp	Smoked paprika
1	tsp	Flake sea salt

Beer Mustard:

10	gr	Black mustard seed
50	gr	Yellow mustard seed
2	tsp	Dijon mustard
200	ml	Pale ale
50	ml	Cider vinegar
100	gr	Brown sugar
		Cracked pepper

Method

The Reuben:

1. Butter the outsides of your bread.
2. Top one of the un-buttered slices of bread with swiss cheese and evenly spread with sliced pastrami, red kraut and gherkins.
3. Top with second slice and place on char grill to get bar marks. Finish in the oven or on a griddle-style sandwich press.
4. Serve hot, wrapped in parchment to seal in the goodness.

Pastrami:

1. Mix spices together and roll the smoked brisket through the spice mix.
2. Wrap the brisket in cling wrap tightly and place in the fridge overnight.

Beer Mustard:

1. Combine yellow and brown mustard seeds.
2. Stir vinegar and beer (or water) into the mustard seed.
3. Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
4. Stir in brown sugar, chopped habanero chilli and sea salt.
5. Pour the mustard seed mixture into a food processor. Pulse 6 times, then run for about one minute.
6. Pour mixture into a sterilized glass container and refrigerate.