How to make the BEST Reuben Sandwich!
How to Make a Reuben to Remember!
Attention sandwich lovers! Of all the classic sandwiches, none compares, in my opinion, to the remarkable Reuben! The origins of the Reuben sandwich go back to the early 20th century, although there is some dispute as to the actual author of this tasty classic. One story traces it back to Arthur Reuben, owner of the once popular Reuben's Delicatessen in New York. Another story links this legend to Reuben Kulakofsky of Omaha Nebraska. But whoever gets credit for the invention, YOU can take credit for making the BEST Reuben sandwich ever by following these simple and easy directions. I LOVE a good Reuben. And I have ordered them from many reputable sandwich shops, and I am convinced you can make a GREAT Reuben Sandwich right from your very own kitchen. I hope you enjoy it!
What you will need
Okay, the first step is to go to the store and get the right ingredients. Since you can buy the meat and cheese by the slice, I recommend buying at least enough for 2 sandwiches. Once you eat the first one...you will want to make another! Here is what you will need:
1) A regular loaf of Rye bread (you will only need 2 slices per sandwich, but Rye bread makes great toast or grilled cheese sandwiches too...so the extra will go to good use!)
2) Sauerkraut (1 can, or a jar, or possibly from the Deli)
3) 8-10 slices of Corned Beef (thinly sliced, this is enough for 2 sandwiches)
4) 2-4 slices of Swiss Cheese (enough for 2 sandwiches)
5) 1 bottle of Russian Dressing (your favorite brand is fine)
6) Side dish of your choice (chips, bean salad, macaroni salad, etc.) This is optional of course.
Step 1: Warm the Corned Beef and Sauerkraut
The first step in making the BEST Reuben sandwich is to warm the sauerkraut (I use about 3-4 generous forkfuls) and 4-5 slices of corned beef on the stove in a frying pan. Set the temperature between low and medium and let these two ingredients warm up side by side. If you like, you can add a little salt and pepper to them at this point, but this isn't necessary.
Step 2: Toast the Rye and add the Russian
The second step is to toast the Rye bread in the toaster or toaster oven. Use 2 slices and do this while the corned beef and sauerkraut are warming. After the bread is toasted, remove the bread from the toaster and apply a nice layer of Russian Dressing to one side of both slices of Rye bread.
Step 3: Combine the Sandwich
The third and final step in making the BEST Reuben sandwich is to combine the ingredients onto the Rye bread. I usually pile the sauerkraut onto 1 slice of bread, then stack the slices of corned beef on top of it. Then take 2 slices of Swiss Cheese and put these on top of the corned beef. At this point, you could pop it all back into a toaster oven to melt the cheese if you like. Alternatively, you could put the cheese on the corned beef while it was warming on the stove also. Personally, I just put it right on the sandwich at this point and enjoy it!
Add to the plate whatever side dish you like....and serve yourself the very best Reuben sandwich ever! Who needs to travel to New York? This dish is a delicious crowd pleaser and easy to make as well.
You have now made the best Reuben sandwich ever! You can research a variety of ways to make this famous Deli delight. Some people will grill the finished sandwich like a grilled cheese for a more buttery and toasty taste. Another variety, actually called a "Rachel", involves using pastrami and cole slaw rather than corned beef and sauerkraut. I hope you enjoy your Reuben!
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