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.

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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.

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

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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.

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

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

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

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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!

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

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Serve sandwich with soup, salad or by itself!!

Enjoy!

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