Archive for the tag “arugula”

Deli Style Reuben Sandwich {made at home}

Gooey cheese, crispy bread, tangy sauerkraut, spicy sriracha aioli, creamy pesto, hearty pastrami and crunchy arugula.  How much more of a description do you need before you go and make this sandwich!?!? This is a serious sandwich and it will feel like you are at any sandwich shop with just a few simple steps.  Seriously, just go make it.

IMG_2051Check out all those layers

IMG_2042A few of the items you need…

IMG_2044Add some pesto to one slice of rye bread and some sriracha aioli to the other. Be generous! You’ll thank me later!

I made my pesto but it is an easy thing to grab while at the market

IMG_2046Pile your bread high with fresh sliced deli pastrami and swiss cheese. I like to add a few slices so when it melts it helps all the layers stick together.

IMG_2047Finish off each slice with some sauerkraut and arugula.

IMG_2048Stack it high and get ready to grill

IMG_2049Add a little butter to a grill pan and toast it up on one side. You could easily use a frying pan also.

IMG_2050Once the bread is nice a toasty flip it over. To get the cheese to melt I like to cover it with a lid to keep the heat in.  If you have a panini press by all means use that! I have even made it in a waffle iron!

IMG_2053Lots of layers and a nice crunch from the bread

IMG_2054As good as or better than any deli style sandwich.


Prosciutto {Grilled Cheese and Prosciutto with Arugula}

I love a quick dinner that is easy to prepare and tastes delicious. Thats why I made a classic grilled cheese into an equally as quick but fancier version!  Prosciutto, arugula, dijon mustard and balsamic vinegar turn up the volume on a basic cheddar cheese melt.


Cheesy, melty, salty, crunchy, filling and delicious!


The star of this melt is the prosciutto.  If you have never bought or eaten this unique and yummy cured meat be sure to have the deli shave you a few slices on your next shopping trip.  It is a great stand in for any lunch meat, it goes great on a pizza, you can eat it plain or serve it on a antipasto platter.


I took two slices, placed them on piece of parchment paper and broiled them for about 3 minutes until it was just crispy.


On any kind of bread spread dijon mustard on one slice, add cheese of choice, prosciutto, fresh arugula and top with balsamic vinegar


Put the top on and butter both sides of the bread so it gets really crispy


In a panini press, panini pan or a skillet (like I have here) toast the sandwich as you would a grilled cheese but top it with something heavy to get the pressed sandwich feeling!


I am kind of arugula obsessed so feel free to add as much or as little as you would like!


Serve sandwich with soup, salad or by itself!!


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