Reuben Sandwiches on Rye Gougère

2012-04-28T20:30:00Z 2014-09-16T12:59:41Z Reuben Sandwiches on Rye GougèreBy John Perkins, entre UNDERGROUND Feast Magazine | Inspired Local Food Culture/Midwest
April 28, 2012 8:30 pm  • 

When we made this dish for the dinner, each aspect of the sandwich was housemade. For making these delicious hors d’oeuvres at home, however, I recommend purchasing the corned beef or pastrami and kimchee. Kimchee is fermented cabbage, and its flavor can be challenging for some people. Its function here is to provide an alternative to the typical sauerkraut found on a Reuben sandwich. Look for kimchee at Jay International Food Co. on South Grand or at Global Foods Market in Kirkwood.

Yield | 12 sandwiches |

Rye Gougère

  • 1 cup milk, skim or 2 percent
  • 8 tsp butter
  • 1 cup rye flour
  • 4 eggs
  • ¾ cup grated Swiss cheese
  • 1 Tbsp toasted caraway seeds
  • ½ tsp salt

Rueben Sandwiches

  • ¼ cup doenjang (Korean fermented bean paste)*
  • ½ cup ketchup
  • ½ cup mayonnaise
  • 4 tsp rice wine vinegar
  • salt
  • 1 lb corned beef or pastrami, sliced paper thin
  • 1 small jar kimchee

| Preparation – Rye Gougère | Preheat oven to 400ºF. Cook milk and butter in a saucepan on medium-high heat until butter is melted and milk is simmering. Add flour all at once. Stir with a wooden spoon until a sticky dough develops. The mixture will be ready when a thin film forms around the sides and bottom of the pan. Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low and add the eggs one at a time. Add in cheese and caraway seeds and season to taste with salt.

Coat a 9x13-inch jelly roll pan with cooking spray and line the pan with a sheet of parchment paper. Pipe the dough in rounds onto the pan using a piping bag fitted with a medium-sized tip (or use a small to medium spring-loaded ice cream scoop to form balls of dough) and place them on the pan. Bake for 20 minutes, until the gougères puff up and turn golden brown. Remove from oven and let cool.

| Preparation – Rueben Sandwiches | In a small bowl, whisk together doenjang, ketchup, mayonnaise and vinegar. Season to taste with salt. Let sit 15 minutes to allow flavors to meld. Dressing is best when prepared a day in advance.

For each serving, slice 3 gougères in half and place 2 to 3 slices of corned beef or pastrami on the bottom of each half. Dress with desired amount of kimchee and a dollop of “Russian” dressing. Leftover dressing can be kept refrigerated for 3 to 5 days. Place top halves of gougères on the sandwiches and serve.

* You can substitute red miso.

SUGGESTED WINE PAIRING: Strussione Cave White Chambourcin Rosé, N.V. from Cave Vineyard, Ste. Genevieve, Mo.,

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