Saturday, March 19, 2011

Reuben Lettuce Cups with Pastrami, Honey Mustard, Sauerkraut and Swiss Cheese Recipe

As it turned out, this was a little messy to eat, but it was tasty. I bought a chunk of swiss cheese and cut it into slices, but you could use slices from the deli. I prefer Emmental but it's up to you.


2 servings

Ingredients
4 iceburg lettuce leaves
2 teaspoons honey mustard
8 slices pastrami
4 pieces swiss cheese
1/2 cup sauerkraut
4 dill pickles

Directions
Preheat the oven to broiler.

Place 2 lettuce leaves on each plate and top each with 1/2 teaspoon honey mustard.

On a parchment lined baking sheet, make 4 mounds of pastrami with 2 pieces in each. Top with swiss cheese and broil for about 5 minutes or until cheese is bubbly.

Transfer one pastrami mound to each piece of lettuce. If your pastrami mounds let off a bit of liquid, place them on paper towel before putting them on the lettuce. Serve with sauerkraut and pickles.

Tips: You could put all these toppings on bread or toast instead of lettuce for a reuben sandwich. Use corned beef if you don't like pastrami. If you can't find a bottle of honey mustard, make your own by mixing a little honey with regular yellow mustard. Or if you don't like honey mustard, you could just use yellow mustard as it is.

- Reuben Lettuce Cups with Pastrami, Honey Mustard, Sauerkraut and Swiss Cheese -

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