An Irish toast to go with this month’s not so Irish recipe:
May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven, half an hour before the devil knows you’re dead.
Serves 3
1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
3 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon butter
*Rueben Sauce
1.) In large sauté pan over medium heat place Buffalo Pastrami in pan to heat through. Turn while heating.
2.) Arrange Buffalo Pastrami in 3 equal piles and top with cheeses. Add sauerkraut to the pan too. Cover and heat until cheese is melted.
3.) Remove from pan and cover to keep warm.
4.) Spread butter on one side of the bread and grill bread until golden brown.
5.) Place meat, cheese and sauerkraut on un-grilled side of one slice of the bread and spread the other un-grilled slice with Rueben sauce.
6.) Sandwich both pieces together, cut and enjoy.
Serve with Potato & Leek soup, (recipe for soup included in this month’s special).
*Rueben Sauce
1/2 cup mayonnaise
¼ cup salsa
¼ cup roasted and peeled red peppers
salt
pepper
1.) Place all ingredients in food processor and puree.
2.) Season with slat & pepper to taste.
Wine Beer Pairing – Guinness Stout or Harp Lager
Both are rich tasting and oh so smooth.