Make these Reuben and breakfast latkes for Hanukkah
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Take a deli classic to new heights with this holiday remake. Hot peppery and smoky pastrami meets crispy and oniony latke. It's the perfect blend of two worlds.
Ingredients
Dressing
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1/2 cup chopped dill pickles
Reuben
- 8 ounces sliced pastrami, warmed
- 16 latkes
- Topping: ¼ cup sauerkraut (optional)
Preparation
Dressing:
1. In a small bowl, mix ketchup, mayonnaise, and pickles until thoroughly combined. Store any remaining dressing in an airtight container for up to a week.
Reuben:
1. Divide pastrami between 8 latkes. Dollop generously with dressing and top with sauerkraut (if using) and remaining 8 latkes.
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