Friday, August 13, 2010

Pastrami Reuben

That New York trip just keeps on giving. Today with some of the pastrami from Katz's deli I made James a quick toasted reuben, pan fried in a bit of oil and butter. I layered slices of rosemary bread with butter (James doesn't like Russian dressing), mustard, pastrami, sauerkraut, and nutty, fragrant, delicious Scharfe Maxx (kind of like an extra sharp Gruyere)-- a delicious cheese from Switzerland I "discovered" at Murray Cheese in NY and brought home for James.

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