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Hawaiian Grown Kitchen - Pastrami Reuben Sandwich With Mac Salad- Segment 1

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Ingredients
  Rye bread slices 2
  Thousand island dressing 1 Tablespoon
  Swiss cheese slices 2
  Oil/Butter 1 Teaspoon (to grease the grill)
  Pastrami slices 8 Ounce
  Macaroni pasta 6 Ounce
  Mayonnaise 5 Ounce
  Mustard 1 Tablespoon (French's mustard)
  Hard boiled eggs 1 Cup (16 tbs), shredded
  Celery 1 Cup (16 tbs), minced
  Carrots 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Kosher pickle slices 2
  Sauerkraut 4 Ounce
Directions

MAKING
1. Take the rye bread slices and top them with the cheese slices.
2. Toast them on the grill. Set aside.
3. Steam the pastrami for 2 minutes.
4. In a mixing bowl, mix the macaroni, mayonnaise, mustard, hard boiled eggs, celery and carrots.
5. Season with salt and pepper to taste.
6. Spoon it in a 4 ounce bowl.
7. Take one the toasted bread slices and top with the steamed pastrami slices.
8. Take the other toasted bread slice and top with the sauerkraut and place on the bread slice with the pastrami to form the sandwich.

SERVING
9. Slice in half and serve alongside the mac salad garnished with the pickle spear.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Dish: 
Sandwich, Bread
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
1

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