Lamb Pastrami Reuben Melt 2.0
This isn't your average deli sandwich; the Reuben Melt 2.0 is a structural and flavor-packed upgrade to a timeless classic. It starts with buttery, griddled Seeded Marble Rye that encases a mountain of medium-thin lamb pastrami, seared to a perfect light crust. The layers are built for maximum impact: sharp Gruyรจre cheese, tangy sauerkraut, and a signature "2.0 Sauce" that brings heat and depth with horseradish and smoked paprika. To finish, a handful of crispy fried onions adds a satisfying structural crunch, fusing everything into a rich, mahogany-gold melt that is pure comfort.
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Ingredients
Reuben 2.0 Sauce:
Instructions
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Thoroughly butter the exterior of your seeded marble rye and lay the first slice butter-side down in a medium-hot skillet.
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Apply a sharp "stripe" of Dijon mustard to the interior side, followed by a foundational slice of Gruyรจre.
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Shingle your medium-thin lamb pastrami into the pan separately to develop a light crust, then fold the slices into an accordion-style stack and place them onto the melting cheese.
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Top the meat with a well-drained mound of sauerkraut, then saturate the kraut with a heavy pour of the emulsified 2.0 sauce.
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Add a handful of crispy fried onions for structural crunch before capping with a second slice of Gruyรจre and the top bread.
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Griddle the sandwich slowly, pressing occasionally, until the bread is a deep mahogany and the cheese has fused all layers into a single "melt."
