A savory Dutch baby reminiscent of a Reuben sandwich, made with rich ingredients and served with sauerkraut and mustard. This dish is perfect for using up extra corned beef or pastrami, combining the delightful flavors of a traditional Reuben.
1: Preheat the oven to 425°F and place a 10-inch cast iron skillet in the oven to heat up.
2: Whisk eggs, milk, and Dijon mustard in a medium bowl until smooth.
3: Gradually add flour while whisking constantly until smooth; season with Kosher salt.
4: Stir in half of the Swiss cheese and black pepper.
5: Carefully remove the preheated skillet from the oven and add unsalted butter; swirl to coat.
6: Drape half of the pastrami into the skillet, season with salt and pepper.
7: Pour the egg mixture over the pastrami.
8: Return the skillet to the oven and bake until the Dutch baby is puffed and golden brown, about 12-15 minutes.
9: Remove the skillet from the oven and heat the broiler.
10: Drape the remaining pastrami over the Dutch baby and top with the remaining 2 ounces of cheese.
11: Broil until the cheese is melted, about 3 minutes.
12: Top with sauerkraut and grainy mustard before serving.
