Reuben Sandwich Kit - Choose Your Own 4 Pack
87%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaTo make this classic Reuben, your choice of housemade hot pastrami, hot corned beef, or hot fresh-roasted turkey is topped with melted Swiss cheese and riesling sauerkraut, smothered with Russian dressing, and pressed between two slices of fresh-baked rye bread from Rockland Bakery. Serve with a pickle on the side!
Chef Nick Liberato has been a personal chef to the stars, a top-tier LA caterer, and co-creator of Netflix’s “Restaurants on the Edge.” And after being introduced to entrepreneur Mike Dalewitz – whose family had run resorts in the Catskills’ famed Borscht Belt – in 2020, the duo decided to write a love letter to the classic Jewish deli by opening Borscht Belt Delicatessen. At Borscht Belt, they’re making all of their classic Jewish deli meats in-house, the old fashioned way and turning them into some truly spectacular sandwiches, served on fresh-baked rye bread.
This package serves 4-6 people and includes
- Meat (2 lbs.), your choice
- Swiss Cheese (1.5 lbs.)
- Riesling Sauerkraut (8 oz.)
- Russian Dressing (8 oz.)
- 8 Slices Rye Bread, your choice (2 lbs.)
- 4 Pickles (1 lb.)
Meat Options Include
- Pastrami
- Corned Beef
- Turkey
Rye Bread Options Include
- Seeded
- Unseeded
- Sandwich Kit ships with ice packs, may thaw in transit.
- Upon arrival, store meat, cheese, and sides in the refrigerator for up to 3 days.
- For a longer shelf life, meat and cheese may be stored in the freezer in the original wrapping for up to 2 months.
- Do not freeze sides.
- All other ingredients may be stored in the refrigerator for 5-7 days.
To Serve
- Bring desired amount of preferred meat to room temperature.
- Heat pan on med/high heat, add meat and cook for 1 minute.
- Flip meat and add 2 tablespoons of water, cover and cook for 3-4 minutes.
- Toast rye bread.
- Top meat in pan with Swiss for last 1+ minute.
- Layer toast with meat/swiss combo, a scoop of sauerkraut and cover with Russian dressing, top with toast.
- For pressed reuben: Return sandwich to greased pan, add pressure with spatula, flip & repeat.
- Enjoy with a side of coleslaw and a pickle.
- Coleslaw – Red And Green Cabbage, Carrots, Mayonnaise, Kosher Salt, Black Pepper, Mustard Powder, Celery Seed & Sugar
- Riesling Sauerkraut – Fermented Cabbage, Chicken Stock, Riesling Wine, Potato, Onion, Juniper Berries And Bay Leaf
- Pastrami
- Corned Beef
- Turkey
- Rye Bread – Wheat Flour, Water, Rye Flour, Rye Flour Salt, Wheat Flour Spices, Sugar, Acetic Acid, Lactic Acid
- Pickles
- Russian Dressing
A Star Chef’s Ode to the Classic Jewish Deli
A Star Chef’s Ode to the Classic Jewish Deli
Chef Nick Liberato has been a personal chef to the stars, a top-tier LA caterer, and co-creator of Netflix’s “Restaurants on the Edge." And after being introduced by his rabbi to entrepreneur Mike Dalewitz – whose family had run resorts in the Catskills’ famed Borscht Belt – in 2020, the duo decided to write a love letter to the classic Jewish deli by opening Borscht Belt Delicatessen.
At Borscht Belt, they’re making all of their classic Jewish deli meats – including corned beef, pastrami, and turkey in-house, the old fashioned way. They’re turning them into some truly spectacular sandwiches, served on fresh-baked rye bread. And, of course, there are potato latkes on the side and egg creams to drink! Borscht Belt Delicatessen is as old-school as it gets, and its Jewish deli classics are now shipping nationwide!
