Episode 11 Revisited - Rubenesque Sandwich

Episode 11 - Rubenesque Sandwich: Okay, so today we’re changing things up a little from how I recorded the first 10 episodes. Instead of the usual setup, this one has that early Food Network feel — one camera, not much editing, and a guest sitting across the way to taste and chat. Think back to shows like Molto Mario, where the cooking happened right there in front of you and someone was hanging around to react in real time. That’s the vibe here. My lovely wife Donna is joining in, and I’m making her a sandwich that’s inspired by a Reuben, but not exactly a Reuben. I’m calling it the Rubenesque sandwich. A classic Reuben has corned beef, Russian dressing, melted Swiss cheese, sauerkraut, and rye bread. This one borrows the spirit of that sandwich but takes it in a different direction: kosher pastrami instead of corned beef, Gruyere instead of Swiss, ciabatta instead of rye, and a spicy Asian slaw in place of the sauerkraut. It still feels big, warm, crunchy, melty, and sandwich-shop satisfying, just with a brighter flavor. Ingredients • Ciabatta bread • Kosher pastrami • Gruyere cheese • For the slaw o 3 tablespoons rice wine vinegar o 1 1/2 teaspoons lime juice o 1/2 teaspoon lime zest o 1 tablespoon chili garlic sauce o 1/2 teaspoon grated garlic o 1 teaspoon grated ginger o 1 teaspoon finely chopped basil o 1 teaspoon finely chopped mint o 1 tablespoon finely chopped cilantro o 1/2 teaspoon toasted black sesame seeds o 1 teaspoon toasted white sesame seeds o Kosher salt, to taste o Freshly ground black pepper, to taste o 1 teaspoon toasted sesame oil o 2 tablespoons peanut oil o 1 package prepared Asian slaw mix o 3 to 4 green onions, sliced on the bias, using both white and green parts Start with the dressing for the slaw. In a bowl, whisk together the rice wine vinegar, lime juice, lime zest, chili garlic sauce, grated garlic, grated ginger, basil, mint, cilantro, black sesame seeds, and white sesame seeds. Hit it with a good amount of salt, because this dressing needs enough seasoning to carry the vegetables and stand up to the pastrami. Once that is mixed, add the toasted sesame oil, then whisk in the peanut oil. Add a little more salt if it needs it, and finish with freshly ground black pepper. If you have time, let the dressing sit for a bit so the flavors can settle in and you can adjust the seasoning. If you’re doing this straight through, that works too. For the slaw, keep it easy. Use a package of store-bought Asian slaw that is already chopped, washed, and ready to go. Add the sliced green onions, using both the white and green parts, because they bring a nice bite and a little extra texture. Toss the slaw with the dressing and let it sit long enough for the cabbage and vegetables to soak up the flavor. It is not really ready the second it is mixed; it needs that little bit of time. To build the sandwich, split the ciabatta and layer on the kosher pastrami. Add Gruyere over the pastrami, then pile on some of the dressed slaw. Close the sandwich and press it in a panini press until the bread is crisp and the cheese is melted, about 3 to 4 minutes. If you do not have a panini press, use a cast iron griddle or a regular pan and press the sandwich down as it cooks, flipping it once so both sides get toasted. When it comes off the press, cut it in half and serve it hot. If you’re sharing, give your guest the bigger half — that seems only fair. The sandwich is crunchy, bright, and a little spicy. The slaw brings citrus, scallion, herbs, and heat that builds as you eat. It is lighter and fresher than a traditional Reuben, especially if sauerkraut is not your thing, but it still has that warm, melty, satisfying sandwich feel. It would be a fun one for a casual lunch, a game day spread, or a Super Bowl party.