Public House, an American gastropub based in Ferndale that specializes in both “traditional smokehouse flavors and creative vegan cuisine,” is sharing the recipe for its Pastrami Reuben. Learn how to make the sandwich — including its Public House Russian Dressing and Public House Coleslaw Dressing — below.
How to Make Public House’s Pastrami Reuben
2 slices rye bread
8 oz. thick-cut pastrami
2 slices Swiss cheese
2 oz. Public House Russian Dressing*
4 oz. Public House Coleslaw Dressing**
Preheat the oven to 350 degrees. Then, toast the rye bread in a large cast-iron pan or frying pan.
Place pastrami on a small baking sheet lined with parchment paper and top with Swiss cheese. Pop this in the oven for 5 minutes before removing and and placing atop the toasted rye. Add coleslaw and Russian dressing, and then serve.
*Public House Russian Dressing:
1 yellow onion
3 oz. chives
8 oz. bread and butter pickles
4 cups mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 tablespoons hot sauce
1 /3 cup ketchup
Mince onion, chives, and bread and butter pickles, then place in a large mixing bowl.
Add the rest of the ingredients to the bowl and mix well. Tip: Using a small whisk makes this a whole lot quicker!
**Public House Coleslaw Dressing:
1/2 cup horseradish
1 1/2 cup apple cider vinegar
1/4 cup celery seeds
2 cups mayonnaise
1 cup sugar
1/4 cup yellow mustard
3/4 teaspoon granulated garlic
3/4 teaspoon onion powder
2 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons sriracha sauce
4 cups of shredded cabbage
Mix all ingredients with a whisk for about 3 minutes. To speed up the process, a handheld immersion blender may also be used.
Make 1 cup of dressing for every 4 cups of shredded cabbage used to make the coleslaw. Chill in the refrigerator before serving.
Public House, 241 W. Nine Mile Road, Ferndale; 248-733-4905; publichouseferndale.com