Latke Reubens

This article has not been rated yet.


3 dozen

Latke Reubens

Photo, Jimmy Miller

Take your latkes to the next level and enjoy this take on everyone's favourite deli sandwich on Hanukkah, or any time of year!


  • 2 tbsp apple cider vinegar
  • 1 tbsp spicy brown mustards
  • 1 1/2 tsp light or dark brown sugar
  • freshly ground black pepper
  • 2 tbsp canola oil
  • 1 1/2 cups shredded green cabbage
  • 1 Granny Smith apple , cut into matchsticks
  • 3/4 cup red onion , thinly sliced
  • 2 celery sticks , thinly sliced
  • 2 tbsp fresh dill , chopped


  • 3/4 cup sour cream
  • 1/2 cup ketchup
  • 1 tbsp prepared white horseradish
  • 1 tsp hot sauce


  • 3 1/2 pounds baking potatoes , peeled and quartered lengthwise
  • 1 large yellow onion , peeled and cut into 8 wedges
  • 1/2 cup all-purpose flour
  • 2 large eggs , lightly beaten
  • 2 tbsp fresh dill , chopped
  • 1/4 tsp baking powder
  • kosher salt


  • For the slaw: In a large bowl, stir together the vinegar, mustard, sugar, salt and a generous pinch of pepper. Slowly whisk in the oil until well combined.
  • Add the cabbage, apple, onion, celery and dill to the dressing; toss thoroughly to combine. Adjust the seasoning to taste. Let the slaw stand at room temperature for 30 minutes before serving.
  • For the dressing: In a medium bowl, stir together all of the ingredients. Adjust the hot sauce to taste. The dressing can be refrigerated in an airtight container for up to 2 weeks.
  • For the latkes: Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry. Pour off the liquid and rinse the bowl, then add the shredded potato mixture. Stir in the flour, eggs, dill, baking powder, and 1 ½ teaspoons salt. Scrape the mixture back into the strainer and set it over the bowl again; let stand for another 5 minutes.
  • In a large skillet, heat 1/4 inch of canola oil over medium-high heat until shimmering. Working in batches, spoon a scant 1/4 cup of the potato mixture into the hot oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel–lined baking sheet. Season well with salt.
  • To assemble: Spread about 1 teaspoon of the dressing on each latke. Top with a folded slice of pastrami and a heaping tablespoon of the slaw. Garnish with dill and serve.

Excerpted from BRINGING IT HOME Favorite Recipes from a Life of Adventurous Eating by Gail Simmons.  Copyright © 2017 by Gail Simmons.  Reprinted with permission from Grand Central Life & Style.  All rights reserved.