Reuben Sandwich Recipe
A meaty, sloppy, cheesy Reuben has so many intense complex flavors that just any old beer won't do. So how about one of the oldest brews still in existence? Doppelbock's high alcohol content will cut right through all that fat and flavor, peeking through to the other side with malts and grains mixing with toasty rye. Prepare to be fully satisfied as this brew alone was designed to get German monks through the fasting period between Ash Wednesday and Easter Sunday.The late 1600's and early 1700's were a good time to be a Paulaner monk. These Italian transplants in Germany had figured a way around the strict rules of Lent, which required one to fast for 46 days. Next to no solid food was allowed to pass their lips, so they concocted this "liquid bread." Feeling a mite guilty over the matter, they sent a batch to the Pope for approval. Beer transport was nothing like it is now, so of course it arrived sour and undrinkable. He decided that it would do them some good to drink such a trying beverage so he approved, and they celebrated.  For over a hundred years the Paulaner monks held a secret connection to their "Salvator," or Savior, until finally letting us in on the secret. We have passed the secret to making this sustaining brew on to you with our German Doppelbock. Ingredients 
  • 1 T butter, softened
  • 2 slices Rye bread
  • 2 slices Swiss cheese
  • ¼ lb pastrami, thin cut
  • ¼ lb sauerkraut
  • 1/8 cup Russian Dressing
 Russian Dressing Mix the following:
  • 1/3 cup mayonnaise
  • 1 ½ T ketchup
  • 1 ½ tspn prepared horseradish
  • ½ tspn Worcestershire sauce
  • Kosher salt and cracked black pepper, to taste
  1. Butter one side of a slice of bread.  Place bread butter side down on a piece of wax paper on a cutting board or counter.  Add a slice of Swiss cheese and half of the pastrami.
  2. Remove excess moisture from the sauerkraut with a paper towel.  Add sauerkraut, Russian dressing, another layer of pastrami, second slice of cheese, finally second slice of bread.  Add butter to the top.
  3. Preheat a sautee pan to medium heat.  Cook sandwich on one side until bread is golden brown.  Flip sandwich with a spatula and finish cooking on the other side.  Cut sandwich in half and serve.
* Note: It comes out best if you allow the pastrami, Swiss cheese, and sauerkraut to set out for about 10 minutes before building sandwich. Original recipe from Simply Recipes: