The Next Level Reuben


Aug 22, 2023

1 min read

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
    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
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.
  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.
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