Pastrami Reubens with Spiced Potato Chips

By lorik

Ingredients

• FOR THE COLESLAW, COMBINE:
• 2 Tbsp. cider vinegar
• 1 Tbsp. fresh lemon juice
• 1 tsp. prepared yellow mustard
• 1 tsp. sugar
• 1/2 tsp. celery seed Tabasco sauce, kosher salt, and black pepper to taste
• 2 cups shredded and chopped red cabbage
• 1/2 cup finely diced celery
• FOR THE DRESSING, WHISK:
• 1/2 cup sour cream
• 3 Tbsp. chopped capers
• 3 Tbsp. minced shallots
• 2 Tbsp. mayonnaise
• 1 Tbsp. ketchup
• 2 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• FOR THE SANDWICHES, SPREAD:
• 8 slices seeded rye bread
• 8 slices Swiss cheese
• 8 oz. deli-sliced pastrami
• For Chips:
• SPREAD:
• 7 oz. ridged potato chips
• 1 1/2 tsp. ground cumin
• 1/2 tsp. smoked paprika
• Black pepper to taste
• COMBINE:
• 1/2 cup sour cream
• 2 tsp. each minced lemon zest and fresh thyme
• 1 clove garlic, minced
• Salt and black pepper to taste

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Preheat griddle or nonstick skillet over medium.

For the coleslaw, combine vinegar, 1 Tbsp. lemon juice, mustard, sugar, and celery seed, then season with Tabasco, salt, and pepper; toss with cabbage and celery; set aside.

For the dressing, whisk together sour cream, capers, shallots, mayonnaise, ketchup, 2 tsp. lemon juice, and Worcestershire; season
with Tabasco and pepper.

For the sandwiches, spread 1 Tbsp. dressing on each bread slice, then top with a slice of cheese. Place 1/2 cup slaw on 4 slices; top with 2 oz. pastrami and remaining 4 bread slices, cheese and dressing side down.

Wrap each sandwich with a moist paper towel, set on a microwave safe
plate, and microwave 1 minute. Remove sandwiches from paper towels and toast on griddle, about 2 minutes per side.

Per sandwich: 429 cal; 19g total fat (9g sat); 74mg chol; 1169mg sodium; 38g carb; 5g fiber;

For Chips:
Preheat oven to 400°. Line a baking sheet with parchment paper.
Spread chips onto prepared baking sheet and bake 5 minutes.

Toss warm chips with cumin and paprika in a bowl or paper bag; season with pepper.

Combine sour cream, zest, thyme, and garlic for the dip and season
with salt and pepper. Serve chips with dip.

Per serving: 346 cal; 23g total fat (5g sat); 20mg chol; 292mg sodium; 26g carb; 2g fiber; 5g protein