The ‘Reuben’ is a deeply early 20th century American Midwestern creation. Not everyone agrees on the exact recipe for a Reuben, but there are a couple of key components that most seem to agree upon: sauerkraut and Swiss cheese. The meat can be either corned beef or pastrami, the bread can be rye or otherwise, and dill pickle slices can be either added or omitted. The spread is also a point of contention, with some choosing Russian dressing, another choosing Thousand Island dressing and yet another Dijon mustard.
Enter Dijon béchamel sauce! This Reuben Naan bread pizza is similar to the sandwich except that the spread is Dijon béchamel sauce rather than a dressing. It’s topped with sauerkraut, provolone, Swiss cheese and corned beef.
Béchamel is a standard white sauce and one of the five ‘mother’ sauces of classical cuisine. Dijon béchamel makes a great alternative to pizza sauce.
Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France. When you think of Burgundy you probably think of its world-famous wine, and the region’s wine is part of the reason Dijon mustard was born. Mustard-making became an industry in France’s wine regions because mustard seeds provide essential nutrients to grapevines, so they were planted as a complementary crop. The condiment was then produced in these areas by mixing mustard seeds with wine must, a wine byproduct.
Dijon mustard has always felt like the fanciest mustard for some reason. That’s not to say Dijon is better than other mustards; everyone has their tastes, but compared to yellow mustard or a spicy brown, Dijon has always carried an air of refinement and complexity. Honey mustard is the party crowd-pleaser, and whole grain mustard is the rustic workman, but Dijon is as cosmopolitan at home in a vinaigrette as it is atop a sausage.
By most culinary standards, mustard is an ancient condiment. Before it was made in France, it was grown and used as a spice in Egypt and the ancient Middle East, dating back to almost 3000 B.C.
Still, it took 500 more years for true Dijon mustard to be born. Mustard was made in a variety of ways around France, and over time, vinegar replaced grape must as the common additive. Then in 1856, a citizen of Dijon named Jean Naigeon started using yet another wine product, verjus, (translates to ‘green juice’ in French. It is a middle ground between vinegar and grape juice, made from the juice of unripened wine grapes) in place of vinegar, which gives Dijon mustard its unique heat.
Since July 15, 2009, eighty percent of the mustard seeds used in the manufacture of contemporary Dijon mustard come from Canada. Due to smaller than usual Canadian crop of mustard seeds in 2021, a shortage of Dijon mustard began in France in 2022. The shortfall in Canadian production was caused by a heatwave, attributable to climate change. The shortage has been exacerbated by customers stockpiling.
Nevertheless, I managed to secure some for this unique Rueben pizza!
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- 2 Tbsp butter,
- 2 Tbsp flour
- 2 cups milk
- 1/2 tsp EACH salt & white pepper
- large pinch of nutmeg
- 2 Tbsp Dijon mustard
Ingredients
Dijon Béchamel Sauce
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- In a large saucepan over medium heat, melt butter. Add the flour & whisk for 1 minute. Add 1/2 of the milk & whisk until smooth. Whisk in remaining milk. Bring to a boil. Add salt, pepper & nutmeg. Reduce heat & simmer for 10 minutes, stirring occasionally. Whisk in Dijon mustard until combined. Remove from heat & set aside.
- Preheat oven to 350 F.
- Lay out Naan breads on a baking sheet. Spread sauce over each one liberally.
- Arrange corned beef on top of sauce. Sprinkle pizzas evenly with Swiss & provolone.
- Bake for 12-15 minutes or until the crust is crispy. Remove from oven & top with caraway seeds & red pepper flakes if you wish.
