'The Reub'

A quick and delicious remake of one of our favorite sandwiches - the reuben.   Sourdough is the house favorite when it comes to bread and when matched with our Three Seed Sauerkraut you've a great fermented pair.   

Prep Time: 10 minutes
Makes 4 sandwiches

Ingredients:
8 slices Sourdough Bread
1 cup Pangea Ferments Three Seed Sauerkraut
8oz Corned Beef
4 slices Swiss Cheese

Dressing
1/4 cup Greek Yogurt
2 tablespoons Dijon Mustard
1 tablespoon Raw Honey

Assembly

1. Pull desired amount of kraut from fridge and set out to bring near room temp (approx 1hr)
2. Mix together yogurt, mustard and honey
3. Bring skillet to medium heat and place buttered side of sliced sourdough down
4. Add cheese slice, corned beef, 1/4 cup kraut
5. Spread 1/4 of dressing on unbuttered side of second piece of sourdough and flip atop sandwich
6. Let brown for a minute or so and flip then cover with lid for a couple minutes while it browns

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Hand cut fries sometimes call for Kim-cheese Dipping Sauce
Blend 4oz cream cheese, 1/4 cup milk and 1 cup Pangea Ferments Kimchi