As the weather gets cooler here in Southern New England, nothing sounds better than a hot bowla soup and a sandwich!
But why have soup and a sandwich when your soup can be your sandwich? I had all the ingredients to make a Reuben sandwich. But I wanted soup. So I made Reuben Seup…I mean Soup!
Think French onion soup, but using Reuben ingredients…
Take an oven-proof soup bowl. Line the bottom with some rye bread.
On top of that, place a nice helping of sauerkraut. I use sauerkraut that’s been rinsed and drained, then sauteed with some onions and bacon until lightly caramelized.
Slice pastrami as thinly as possible, and simmer it in a pot of homemade chicken stock until tender. Season stock with salt and pepper, if needed. Pour the stock and pastrami over the sauerkraut.
Layer slices of Swiss cheese over the top of the bowl. Place under broiler until melted.
It satisfied my soup and sandwich craving!