There is no better sandwich for me than the Rueben. I usually make it with turkey for the health benefits but just after Thanksgiving I am pretty tired of turkey. So I made the classic corned beef rueben tonight for dinner. I served it with leftover dill potato salad and a crisp pickle spear.
There are so many ways you can put your own spin on the reuben. I have customers that make it with smoked salmon, chicken breast, turkey breast or pastrami. There is a also a smoked salmon pastrami on the market from Ducktrap Rive of Maine that is amazing for this application.
The important thing with building and cooking your perfect reuben is having all the ingredients ready to go before getting started. This is true of all cooking and is the basis for the French term Mise en place or “everything in its place”
It is hard to find good thick swirled deli rye bread but the thicker the better to hold this sandwiches bulk. Finally you really need to build a solid crust on the bread to make this a hand held instead of fork and knife. This means cooking on both sides until you are just afraid bread will be burned.
Corned beef reuben sandwich
- 8 Ounces Thin sliced corned beef
- 2 Ounces Russian dresing
- 3 Ounces Sauerkraut Drained
- 4 Slices Strong swiss cheese
- 2 Tbls Butter Softened
- 4 Slices Deli swirl rye bread
- Spread butter on all four bread slices, make sure entire piece of bread has butter
- In small skillet heat corned beef over medium heat. This is important to do separate because the meat might be cold by the time the cheese is melted and the bread is cooked.
- Heat large skillet to medium high if using faberware 350 deg is best
- Place bread slices butter down on skillet
- Top two slices with swiss cheese smear the other 2 slices with russian dressing
- Top russian dressing slices with half the sauerkraut each
- Top sauerkraut slices with heated corned beef and join cheese side and beef sides to make full sandwiches
- Cook on both sides until very crisp
- Remove from skillet slice on bias and serve