Name: Lamb Pastrami Reuben
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 6 Tbsp butter; 8 slices of your favorite hearty bread; 12 slices Swiss Cheese, more as needed; 1.5 lb Corned Lamb, sliced thinly; 8 oz Sauerkraut, more as needed; 8 oz Russian Dressing; 3/4 cup mayonnaise; 1/3 cup chili sauce; 2 Tbsp sour cream; 2 tsp fresh parsley, chopped; 2 Tbsp onion, grated; 1 Tbsp dill pickle relish; 1/2 tsp fresh lemon juice; 1/2 tsp grated horseradish; 1/4 tsp Worcestershire sauce; 2 Tbsp Ground Coriander; 2 Tbsp Ground Smoked Paprika; 4 Tbsp Coarse Black Pepper

Lamb Pastrami Reuben

The succulent lamb pastrami sandwich is a true delight for the senses. Piled high with thinly sliced, flavorful lamb pastrami, it is generously layered with melted Swiss cheese, tangy dressing, and a hearty helping of sauerkraut. All of this is nestled between two slices of hearty toasted bread, creating a truly decadent and satisfying meal.

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Best Season: Suitable throughout the year

Instructions

DRESSING

Combine all ingredients and whisk together.

PASTRAMI RUB

Mix all spices together and store in an airtight container

MAKING THE PASTRAMI

Rub pre-corned lamb with seasoning, being very generous, including any cracks and crevices
After 7 days, remove from lamb from fridge and insert thermometer to measure cook. Leave on counter while preheating smoker
Setup up smoker with favorite pellets and set for 225 degrees. once at temp, add lamb and smoke for 4 hours (spray with apple cider vinegar if it looks dry several hours in).
After 4 hours, wrap pastrami with foil and continue cooking until 190 degrees (about 2 hours but can vary). Remove when done and refrigerate until next day
Slice pastrami thinly and have available to make the sandwich

MAKING SANDWICH

Place a large skillet on medium heat to preheat.
Add butter, spreading it out to coat the pan
When the butter starts foaming, add the bread slices
Top with slices of Swiss cheese and allow to melt

You may need extra or less cheese dependent on how big the bread slices are
Once the bread is toasted, remove from pan and add pastrami to pan, stirring
Add the sauerkraut and juice over the pastrami and stir and combine until hot

Pull the sauerkraut out of the jar/can and place it in a separate bowl, we want the extra juice
Add pastrami/sauerkraut to one slice of toasted bread
Spread dressing over other slice of bread and close up the sandwich
Cut and enjoy!

Note

Do not use bagged sauerkraut from the chill section. It presents itself as 'fresher' but in fact the bags are not airtight and so will age faster than jars. In the Pacific NW we use Steinfeld's sauerkraut, but that may not be available where you are. A good national option is Bubbies' and a have put a link in the ingredients to get some for your cooking

Lamb Pastrami Reuben