Reuben - Hot Pastrami Sandwich (Quick Version)

(not my picture)

In the UK we learned of pastrami from a fun 1970's TV advert for Colt 45 Malt Liquor, so the first time I went to the States I made sure I had me a hot pastrami on rye. Later, when I lived there, my favourite order at the diner became a Reuben - hot pastrami sandwich with all the trimmings. I had one at the famous Katz's Deli in NYC too. Now, I have seen pastrami on offer in the UK in recent years, but frankly it's just not right so I set about trying to make it myself. Waay too much time and effort! However, I've come up with a quick method. It's do-able and a lot closer than anything I've ever been served in the UK.

INGREDIENTS

• Beef brisket roasting joint
• Light olive oil

SPICE MIX:

• Coriander seeds, crushed
• Mustard seeds, crushed
• Bay Leaf, crushed
• Paprika
• Garlic powder
• Cloves
• Cinnamon
• Brown sugar
• Black Pepper
• Salt

METHOD

1. Combine all the spices. Make sure the seeds are well crushed
2. Pat-dry the beef. Cover with olive oil then roll it in the mixture
3. Preferably leave this wrapped in clingfilm overnight, though it will still be nice if not
4. Preheat oven to 200C
5. Quickly sear the beef in a hot pan for a minute or two, just enough to colour all over
6. Put in a suitable oven dish and cover with foil
7. Put in oven and immediately turn down to 170C for about 2 hours depending on size
8. Remove from oven and allow to rest and cool for 10 mins
9. Cut thin slices with a super sharp knife, or shred with two forks

TO SERVE

• Rye bread, large loaf, sliced
• Swiss cheese (or use Edam if not - I like Maasdam)
• Thousand Island dressing (just make your own with a mix of ketchup and mayo)
• Sauerkraut (get a big jar from the Polish shop or even supermarket)
• Gherkin (large pickle) sliced

Lightly toast the bread on one side, and choose how to plate it...

Open Sandwich (my choice)

Pile everything on 1 slice, melt the cheese on top, eat with a knife and fork

Sandwich

As above, and stick a lid on it

Sandwich with Everything on The Side

Leave out the gherkin and/or sauerkraut and/or dressing and have them on the side

You can put mustard on it too (American Yellow) if you don't think there's enough going on already.