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April 11, 2023Classic Reuben Sandwich
Not only is the Reuben sandwich seriously delicious, it has one of the coolest back stories you can imagine!
Invented in the early 1900s during a high stakes poker game, the Reuben has become an American staple and finds itself on menu's all over the country. Once you have taken a bite, it's not hard to understand why.
Reuben sandwiches can be made with either corned beef or pastrami, but I personally think pastrami makes a much better sandwich. The thick, chunky bark on the outside of the pastrami just takes it to the next level. To make a good Reuben sandwich you must have a few things-Russian or thousand island dressing, Swiss cheese and of course- Sauerkraut. Missing any of these staples really does have a negative impact on the sandwich.
For my recipe, I haven't included any volumes, as I think a sandwich should be made kind of instinctively. If you don't like Sauerkraut, just put a minimal layer across the sandwich. If you want an almost grilled cheese vibe, lay down a couple of extra slices of cheese. There's only one thing you have to do-Pile the pastrami on high!
Don't be afraid to make the sandwich your own. Personally I like to throw on a couple of dill pickles or candied jalapeno's to kick it up a notch.
Ingredients
- Sliced or shredded Pastrami Recipe Here
- Thick cut Rye Bread
- Butter
- Sliced swiss cheese
- High quality Sauerkraut, drained
- Russian Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 6 tablespoons ketchup
- 6 tablespoons dill relish
- 1 tablespoon prepared horseradish
- 1 tablespoon finely minced shallot
Russian Dressing
Method
1. To make the Russian dressing, whisk together mall ingredients until well combined. Season with salt & pepper to taste. Cover and refrigerate until ready to serve or up to 4 days.
2. Butter each slice of bread on both sides and place on a skillet at medium heat until golden on one side.
3. On the toasted side of the bread, build your sandwich adding a generous amount of Russian dressing, two slices of swiss cheese, a dollop or two of the sauerkraut and a large pile of the pastrami.
4. Press the sandwich together and place back on the skillet to toast the outside of each sandwich and melt the cheese.
5. Slice on the diagonal and serve immediately.
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