The hubs adores a good reuben sandwich, so when I came across this recipe, I knew I had to try it for him!
Verdict? I don’t really like reubens, but can’t get enough of this hearty, delicious stuff! Super easy, and so good!
I served it with Rye and Caraway Triscuits, but would have preferred little cocktail toasts or something instead; this is thick, and the crackers broke a little too easily for me. I am, however, totally excited to use leftover dip as the filling in a panini on rye bread tomorrow!
So, the recipe:
Warm Pastrami Reuben Dip
1 c. shredded swiss cheese
1 c. shredded cheddar cheese
1 c. sauerkraut (drained)
1 c. chopped pastrami
1/2 c. mayo
1/2 c. 1000 island dressingMix it all in a crock pot and serve warm.
That’s it!
Here’s what my pastrami looked like, for a chopping guideline.
(It falls apart a little once it warms up, and stirring helps break it up too…)
OMG! I made a similar version for New Years, and it was delllicioussss! BUT, your recipe sounds like it would put it over the top! We are big Reuben fans in this house! Love the kraut!
PS – today, I made Buffalo Chicken Dip – it’s the bomb as well!
UGH. The things I will do for pastrami. I am a pastrami strumpet. I will kill a man for pastrami. Hell hath no fury like a lady without her weekly dosage of pastrami.
In short: I will be trying this recipe.
The leftover reuben paninis we had for lunch today were AMAZING! I might even make this in the crock pot in the morning just to have the sandwiches for dinner!