Pastrami Reuben Sandwich

Preparation

1 Heat the oil in a skillet over medium heat. Onion and cook, stirring often, until softened, about 7-8 minutes. Remove the pan from the heat and set aside.

2 Spread one side of each slice of bread with Thousand Iceland dressing. Two slices of bread on top dressing with pastrami, onion, cabbage, cheese, equally between them. Cover with the other two slices of bread, dressing down. Place the sandwich between two sheets of baking paper and press lightly to flatten.

3 outdoor spread of sandwiches with butter.

4 Heat a nonstick skillet or griddle over medium heat. Add sandwiches and cook until bread is golden and the cheese is melted, about 3 minutes per side. Transfer to a cutting board, cut the sandwiches in half and serve immediately.

Notes, recipes and tips

• To a house dressing Thousand Islands make: Mix 1/4 cup mayonnaise, 1/2 cup yogurt, 3 tablespoons chili sauce, a quarter cup finely chopped onion, green pepper, 2 tablespoons finely chopped red peppers roasted and grated onion 1 tablespoon coffee in a medium bowl. Cover and refrigerate until ready to serve. It keeps in the refrigerator up to 5 days covered.

• One version of the creation of Reuben sandwich lies in the history was of Arnold Reuben, the, owner of the legendary (but now defunct) Reuben Delicatessen in New York for a Broadway actress who entered the deli late at night, and invented he said so hungry that he was "eat a brick." - And most importantly, Ruben was born what we know with certainty is that Ruben popularity and soon became a national institution, appears nationwide in menus. was with corned beef, pastrami, but the version is now so popular.

• Pastrami is corned beef, coated with spices like black pepper and coriander and smoked. The brush is applied thick, so it creates a crust on the surface, as he smoked pastrami, and that's what's the flavor is wonderful pastrami.