Monday was our last day making the massive hike up to the Druid Stones. Jonty was able to send Suspenders first go (the V5 that gave him a lovely flapper on Friday, still taped), and both of us sent another V5, Hook Line and Sinker, on the same boulder.
So, to celebrate our successful sessions at the Druids, we created the most wonderful supper! We picked up some locally-made pastrami and a loaf of Schat’s best rye bread with the intention of making our own version of a Reuben sandwich. We decided that we would caramelize onions and red cabbage in a balsamic reduction, and use a nice blue cheese instead of the classic swiss. We are still thinking about this sandwich!
To build the Druid Reuben, butter a slice of rye bread (or use a cooking spray) and place it (buttered-side down) on a hot grill, and while it’s toasting add a thin layer of blue cheese.
Add a spoonful of the caramelized onions on top of the cheese and once the bread is grilled, remove it from the pan and set aside. Add pastrami to the pan to warm through and then place it on top of the bread-cheese-onion slice.
With the second piece of bread, butter (or spray) one side and spread a spicy mustard on the other side. Finish building the sandwich with the mustard-side on the pastrami.
Carefully flip the sandwich over to brown the other side of the bread. Once both sides of bread are toasted, remove from heat.
Cut the sandwich in half and serve with a simple side salad.
To continue on with the “Russian” theme, we found a nice local Russian Imperial Stout to go with the meal. This is definitely a sandwich we would build again!!
- Serves: 4 sandwiches
- Serving size: 1 sandwich
- Calories: 340
- Fat: 15.4 g
- Saturated fat: 8.6 g
- Carbohydrates: 18.4 g
- Sugar: 7.1 g
- Sodium: 1540 mg
- Fiber: 2.8 g
- Protein: 31.1 g
- Cholesterol: 91.4 mg
- 400 g thinly-sliced pastrami
- 8 slices rye bread
- 1 medium yellow onion, thinly sliced
- ½ small head red cabbage, thinly sliced
- 4 tbsp balsamic vinegar
- 125 g blue cheese
- Spicy mustard
- Pinch sea salt
- Start by caramelizing the onion and red cabbage.
- Once the veggies have softened and start to brown, add the balsamic vinegar with a pinch of sea salt. Reduce until the balsamic vinegar thickens up, then set aside.
- Build the sandwiches on the grill, layering the blue cheese, balsamic onions and pastrami between slices of buttered bread. Grill the sandwiches on both sides until brown.
- Cut sandwiches in half and serve with a green salad.