Lamb Pastrami Reuben Melt 2.0

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Difficulty: Intermediate

Servings: 4

Best Season: Winter

Description

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 Gruyère 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.

Ingredients

8 slices Seeded Marble Rye
1 lb Medium-thin lamb pastrami
1 Tbsp Dijon Mustard
8 slices Gruyère
1 cup Sauerkraut
1/2 cup Crispy fried onions
2 Tbsp Reuben 2.0 Sauce

Reuben 2.0 Sauce:

1/2 cup Mayo
2 Tbsp chili sauce
1 Tbsp shallots
1 Tbsp horseradish
1 tsp Worcestershire
1/2 tsp smoked paprika
3 -4 small pickles (roughly 1.5 Tbsp)

Instructions

1
Thoroughly butter the exterior of your seeded marble rye and lay the first slice butter-side down in a medium-hot skillet.
2
Apply a sharp "stripe" of Dijon mustard to the interior side, followed by a foundational slice of Gruyère.
3
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.
4
Top the meat with a well-drained mound of sauerkraut, then saturate the kraut with a heavy pour of the emulsified 2.0 sauce.
5
Add a handful of crispy fried onions for structural crunch before capping with a second slice of Gruyère and the top bread.
6
Griddle the sandwich slowly, pressing occasionally, until the bread is a deep mahogany and the cheese has fused all layers into a single "melt."

Read it online: https://brinnerbites.com/recipe/lamb-pastrami-reuben-melt-2-0/