Mongo's pastrami reuben sammich...

[Al Czervik]

While my wife isn't much of a meat eater, she does love pastrami, sauerkraut, swiss cheese and thousand island dressing on marbled rye. With that in mind, I decided to make and dedicate the following meal to my better half. :hug:

Since I've never made pastrami before, I decided to follow Thirdeye's famous recipe. I started with a 4.5# store bought corned beef flat and soaked it in frequently changed water for two days as instructed. Once done desalinating :twitch:, I rubbed it generously with the recommended spice mix and chilled it for 24 hours. Here it is right before going on for smoke:
http://img546.imageshack.us/edit_preview.php?l=img546/3265/p1250500.jpg&action=rotate
http://img525.imageshack.us/edit_preview.php?l=img525/7386/p1250499.jpg&action=rotate

Now on to the bread. I wasn't able to find and marbled rye locally so I decided to make my own. After doing a little research on the internets, I found a recipe that looked easy enough. Pretty basic bread recipe, with the addition of rye flour and molasses and cocoa powder for the dark rye.

Here are the two yeasts fermenting for the two different flours.
http://img441.imageshack.us/edit_preview.php?l=img441/2533/p1250502.jpg&action=rotate
Adding some molasses to the yeast, plus adding cocoa powder to the flour makes the dark rye.
http://img99.imageshack.us/edit_preview.php?l=img99/2581/p1250506.jpg&action=rotate
Dark rye ball getting ready to proof.
http://img685.imageshack.us/edit_preview.php?l=img685/3518/p1250509f.jpg&action=rotate
Light rye ball getting ready to proof.
http://img18.imageshack.us/edit_preview.php?l=img18/8861/p1250510.jpg&action=rotate
Once they doubled in size in about an hour half and a half, they were punched down, divided and rolled into four separate sections.
http://img442.imageshack.us/edit_preview.php?l=img442/6033/p1250512.jpg&action=rotate
Those four sections were then layed alternately and rolled up tight. Once rolled, they went into the pan to rise again before baking.
http://img18.imageshack.us/edit_preview.php?l=img18/3126/p1250517k.jpg&action=rotate
While all the bread making was going on, the flat was close to being done. Once it hit 150, I foiled it with some beer and took it up to about 175. Once done, I doubled wrapped it in more foil and set it aside to cool.
http://img207.imageshack.us/edit_preview.php?l=img207/5392/p1250518e.jpg&action=rotate

The bread baked for about half an hour at 350 at which time it was pulled and set on a rack to cool.
http://img39.imageshack.us/edit_preview.php?l=img39/6336/p1250522.jpg&action=rotate
Cross section showing the dark and light rye.
http://img802.imageshack.us/edit_preview.php?l=img802/6754/p1250526.jpg&action=rotate
Now time to slice the pastrami. I think I ate one slice for every two I put on the plate...:tsk:
http://img841.imageshack.us/edit_preview.php?l=img841/2653/p1250533.jpg&action=rotate
And voila... Pastrami, sauerkraut, swiss cheese and thousand island dressing on marbled rye. :mrgreen:
http://img411.imageshack.us/edit_preview.php?l=img411/6627/p1250537.jpg&action=rotate

http://img405.imageshack.us/edit_preview.php?l=img405/9029/p1250542.jpg&action=rotate
A special shout out goes to Caseydog for professional intervention in this last shot. :clap:
http://i219.photobucket.com/albums/cc150/bigabyte/Throwdowns_2012/Week25_From_The_Heart/2136686_Al_Czervik.jpg


Thanks for looking...:mrgreen:

[Happy Hapgood]

Mighty Fine Sir!

[landarc]

Wow, impressive cook MoNgO, great work on the bread.

[Jethro1]

:clap:

[caseydog]

I don't like pastrami, and I don't like rye bread. So, that being said, the sandwich does look really good -- especially considering I don't like the two main ingredients. :becky:

CD

[Grabnabber]

If we were to meet in a dark alley on a rainy night in Mead, Washington I would certainly :fish:

... and I'd steal your sandwich. Just like that. :mrgreen:

[cameraman]

Haminahaminahamina Wahhhhh!!!!! :clap2: :thumb: :shocked: :clap2: :thumb: :shocked: :clap2: :thumb: :shocked:

Why do I suddenly feel I've wasted my life.

[cowgirl]

Mmmmm.... Looks so good!! Your Mrs is a lucky girl. :grin:

[Bluesman]

:jaw:Gimme Gimme Gimme

[mytmouz]

Looks fine to me...

[Corky]

Looks amazingly delightful!

That bread makes me wonder - Great Harvest has a cinnamon roll bread that looks like that when sliced. I wonder how it would be used to make a Reuben. Sweet and salty!

[Big Kahuna]

That Sir is a work of art. I am a certified Rueben aficionado and I can tell just by looking at that sandwich that is one of the best Rueben's I have ever seen,
Kudo's. Pulling out some frozen corned beef as we speak,
BK :clap2:

[gtr]

That is farking beautiful. Thanks for putting that up! :clap:

[Crazy Harry]

I'll be right over to get mine

[Ron_L]

I love a good pastrami reuben, and that, Mr. Mongo, Sir, looks like a great pastrami reuben!

[Gore]

Mongo, that is an absolutely beautiful cook. Everything about it is wonderful, ... except I'm not a big fan of pastrami, swiss cheese, sauerkraut or rye bread. Otherwise, it looks absolutely fabulous. Incidentally, I do know someone who does like pastrami, swiss cheese, sauerkraut and rye bread. :thumb:

[MisterChrister]

I love food art; this is a Picasso!

[martyleach]

Very nice looking Sammie! I really like your bread too! Well done.

[KnucklHed BBQ]

I even drove through Spo-Compton this weekend!!! I coulda made a pit stop! :doh: :doh:

[tortaboy]

I just ate half of an 18" Paella, and I'd still eat that sandwich if offered.

Somehow.:wink:

[Will work for bbq]

I absolutely love that Bulls Eye Rye and it fits the dish because you nailed it. :hungry:

[buccaneer]

Damn, that is the prettiest cake I've ever seen!!!!:faint:

[Hook_Line_and_Sinker]

Man oh man that looks great!

Great rub work there.....

[Phubar]

Say whut!?!:shocked:

[malibulvr]

Great looking lunch, nothing better than homemade!!

[Ribbin' Randy]

Freaking awesome!!!:clap:

[bluetang]

Definitely!:clap2::clap2:

[PatAttack]

I don't like rye bread but I'd DEFINATELY, hit that!!

[TheBear]

Wow!

[RevZiLLa]

Fantastic!

[Porcine Perfection]

Looks great!

[fingerlickin']

I wish I knew how to make bread like that. That puts this one over the top for me.

I feel like this thread is following me. I tried running towards it but I almost broke my monitor. That sammie is killing me. Damn.

[Boshizzle]

Great looking sammy but I'll take mine without the kraut.

[LMAJ]

Mongo make AWESOME sandwich...

[bronc76]

Great job! That pastrami looks perfect! Im going to need a bib just looking at the picture! I bet it taste even better than it looks.

[smokesalad]

I love the Mongo character.I also love that rye. Its not as easy as you make it look. And it looks very good.

[GL-BBQ]

Looks good.

[jacksedona]

Thank you for sharing this is magnifacent amazing! That is the best looking sandwich I have ever seen! Love the thick bread!

http://thebarbecuemaster.net

[jacksedona]

Mongo make AWESOME sandwich...



you m:rockon::rockon::angel:ake the best sandwiches mongo!

[Chickenbone]

That sir, is going on my BBQ Bucket List.

[Jaskew82]

oh my god...:shock:

[slow-smoker]

Man, that looks great! I love pastrami and rye. :thumb: :thumb:

[Ribs'n'CoqBBQ]

That looks awesome. If my wife saw that, there'd be trouble if I didnt make it for her. Thankfully, here in Ottawa, Canada we have no problems finding marbled rye bread. My hat's off to ya for the whole project!!!

[PitRow]

Man, I don't care much for sauerkraut, but I'd take a big old bite outta that!

[plowin-fire]

Have a recipe for the bread? Looks awesome. Reubens are my ultimate favorate!

[Al Czervik]

Have a recipe for the bread? Looks awesome. Reubens are my ultimate favorate!

Sorry... I just saw this question. Here's a link to a recipe I used as a general guide. :biggrin1:

http://www.macheesmo.com/2009/07/marbled-rye/

[charray]

A Rueben is my favorite sandwich and that looks like it could have been my favorite Rueben. Absolutely beautiful.

[RevZiLLa]

Well done!