The Perfect Reuben Sandwich
This classic Reuben sandwich. combines grilled or toasted rye bread with the hearty flavor of corned beef. If you’re entertaining, this one will be the hit of the party.
Swiss cheese, sweet and tangy Thousand Island dressing, and crunchy Sauerkraut help make for a delectable sandwich worthy of making a trip on event the coldest of winter days. Pair with a strong, warm cider or your favorite Lager.
As far as the origins of the Rueben sandwich — they are often hotly debated.
Some people say the first Reuben was created by a German immigrant, Arnold Reuben. The deli owner in Manhattan, New York, credited its invention to a young actress who was friends with Charlie Chaplain in 1914.
Others say it was invented by Lithuanian-born grocer Reuben Kulakofsky, who, according to family lore, used to serve it up during poker games in Omaha, Nebraska. Either way, it’s a favorite across the US and especially in cafes and coffeehouses, served up warm and steaming.
Making your own Reuben is a treat. Pair it with swirled rye and sourdough bread for a polished final dish.
The Perfect Reuben Sandwich
Ingredients
- 8 slices rye bread
- ¼ cup butter, softened
- ¾ cup Thousand Island dressing
- ½ lb. thinly sliced corned beef
- ½ lb. sliced Swiss cheese
- 1 lb. Krrrrisp Kraut or Silver Floss Sauerkraut, drained
Instructions
Preheat oven broiler. Lay bread slices on 9" x 13" baking sheet. Spread one side of each slice evenly with butter. Turn the slices over and spread the other side evenly with dressing. Layer corned beef, Swiss cheese, and Sauerkraut on four slices and top with remaining slices. Place baking sheet under preheated broiler and broil until browned, turning once, two minutes.
Notes
Recipe courtesy of Great Lakes Kraut.
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