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Recipe Detail Page
The Reuben Sandwich
Winter 2013
The Reuben is one of those classic sandwiches that takes a kitchen sink of random ingredients—corned beef, rye bread, sauerkraut, Swiss cheese, Russian dressing—and emerges as something magical, far greater than the sum of its parts. Its origins are disputed (some say a Jewish deli in New York, others claim a grocery in Omaha, Nebraska) but its popularity is assured. In delis and diners across the U.S., theReuben reigns supreme. If you don’t want to make the Russian dressing, you can buy it.
Makes 1 huge sandwich
1 tbsp (15 mL) softened butter
2 slices of fresh Jewish rye bread or pumpernickel
Russian dressing (recipe below)
¼ lb (125 g) sliced corned beef, medium fatty, made from brisket
¼ cup (60 mL) fresh style sauerkraut, drained
2 slices Swiss cheese or Gruyère
RUSSIAN DRESSING
1/3 cup (80 mL) mayonnaise
4 tsp (20 mL) ketchup
1½ tsp (7 mL) grated horseradish
½ tsp (2 mL) Worcestershire sauce
Salt and pepper to taste
1 Butter one side of each slice of bread, and spread half of Russian dressing on other side.
2 Place one slice in a cold skillet, butter-side down, and layer on the corned beef, then sauerkraut, cheese and the other slice of bread. Turn heat to medium-low, weighing down the sandwich with a weighted pan.
3 Fry till golden brown and cheese is melted, about 5 minutes a side. Slice and serve with a kosher dill pickle.
Makes 1 huge sandwich
