Whether you were a regular at the legendary Doughty’s Bistro in downtown Boise or you’ve simply heard the local lore of its menu, there is one flavor that defined an era of Treasure Valley dining: the Reuben. But this isn’t your standard deli fare.
Chef Joyce Doughty, the culinary force behind the Bistro, was never one to settle for the status quo. Her secret weapon? Krazy Kraut. By simmering traditional sauerkraut with apple juice, warm spices, and tangy cider vinegar, she transformed a humble condiment into a sweet, savory, and complex masterpiece that kept Boiseans coming back for years.
We’re sharing the original recipe for that famous Krazy Kraut and the Chef’s signature method for building the ultimate grilled Reuben. Whether you’re mounding it over pastrami or using her “pro-tip” of pairing it with a tuna melt, this is a taste of Boise history you can recreate right in your own kitchen.
Why This Recipe Works
Standard Reubens rely on Russian dressing for sweetness and moisture. Chef Doughty’s version builds those flavors directly into the kraut itself. The addition of Granny Smith apples and allspice creates a “chutney-style” topping that cuts through the richness of the Swiss cheese and pastrami perfectly.
KRAZY KRAUT FOR REUBEN SANDWICHES
15 ounces bottled sauerkraut
1 medium onion, thinly sliced
¼ cup green pepper, minced
12 ounces apple juice
2 tablespoons apple cider vinegar
1 ¼ cups ketchup
1/3 cup brown sugar, firmly packed
1 tablespoon vegetable oil
½ teaspoon chili powder
¼ teaspoon allspice
1 medium Granny Smith apple, peeled, cored and thinly sliced
1 tablespoon oil
Directions:
Place all the ingredients in a large saute or frying pan and simmer over medium heat until all the liquid is absorbed and evaporated. Taste for salt and pepper. If you like the flavor of caraway seed, feel free to include one or two teaspoons as the mixture is simmering. Cool and store in the fridge in an airtight container. The mixture will last several weeks.
If serving as a Reuben sandwich, start with a slice of rye or another bread and mound with thinly sliced pastrami, a generous amount of Swiss cheese and a generous layer of the kraut. Top with a second slice of bread and take the sandwich to a lightly oiled or buttered pan and pan-grill gently until the sandwich is warmed, cheese has melted, and the bread has developed a golden crust. Use the lid of the pan and cover sandwiches to expedite the warming and melting of the cheese. After they have browned and toasted on one side, remove from the pan, oil the pan lightly again and replace sandwiches on the uncooked side. Cover and pan-grill the second side. Remove sandwiches and set on wire racks until ready to cut and serve.
The kraut can be used on any number of sandwiches. Frequently, we will use a plain tuna filling in place of the pastrami. Any leftover kraut can serve as an accompaniment for meats or on its own as a side dish.
In the summer when the grill becomes the primary source for cooking and the garden is yielding its bounty, it is time to make this next sandwich. The tapenade can be made ahead and will keep for several weeks so you can enjoy it over and over again throughout the summer.