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Reuben Sandwich: Notes on a Classic

By

Reuben

Reuben

Copyright 2009 Kevin D Weeks
The classic reuben sandwich may seem so obvious no recipe is needed. But sometimes it's worthwhile stating the obvious so I thought I'd offer my approach to this corned beef masterpiece as well as a couple of variations that might not have occurred to you. And as you can see from the photo - I make a mean reuben sandwich.(Larger image.) Serves 2.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 4 slices sandwich rye*
  • 1000 Island Dressing**
  • Unsalted butter
  • 2 - 3 oz. Emmental***; sliced
  • 8 oz. corned beef; very thinly sliced
  • 4 oz. deli sauerkraut

Preparation:

1. Butter one side of two slices of bread and place butter-side-down in a cold cast iron skillet (compare prices) or griddle.

2. Generously spread these slices with 1000 Island Dressing.

3. Divide cheese, corned beef and sauerkraut between slices of bread.

4. Butter one side of remaining slices of bread and place butter-side-up on sandwiches.

5. Turn heat on under skillet to medium low and cook until butter browns - 10 to 13 minutes. Flip sandwiches and cook other side until browned - 3 to 4 minutes.

*Note 1: Recipe for Sandwich Rye.
**Note 2: Recipe for 1000 Island Dressing.
***Note 3: Emmental is the original, genuine Swiss cheese.

Variations:

  • Use Gruyere, Raclette or Comte for the cheese.
  • Instead of using corned beef, try pastrami.
  • Replace the sauerkraut with dill pickles.
  • Add a few slices of thinly-sliced apple.
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