How to make a classic Reuben Sandwich

How to make a classic Reuben Sandwich

Reuben sandwiches are a classic diner dish. It is a delicious combination of Swiss cheese, Russian dressing, corned beef and sauerkraut on rye bread. A good reuben sandwich served with chips and pickles is the perfect comfort food lunch. It’s also a great way for leftover corned beef to be used up.

Where did this little bit of culinary perfection come from? It has been debated for many years. The history of the Blackstone Hotel, Omaha, Nebraska in the 1920s is clear. There, Bernard Schimmel, the man who managed the kitchen, was believed to have prepared this hot pressed sandwich -corned meat, Swiss cheese, sauerkraut, Russian dressing on Rye – for Reuben Kulakofsky who loved it. Kulakofsky’s relatives claim that Schimmel brought a deli platter to Reuben’s game before Reuben made the sandwich. However, Schimmel’s family cleverly raises the question as to why a panini-maker would be at that legendary poker game. As they say, the rest is hotly contested history.

What is the secret ingredient in Reuben sandwiches?

It’s quite simple: Simply make a sandwich with rye bread, Swiss cheese, sauerkraut and Russian dressing. Then, cook it on a skillet or griddle to make a grilled cheese sandwich.

Are Reubens made with pastrami, corned beef, or both?

Corned beef is used to make a classic Reuben sandwich. Both types of meat are cured. Pastrami, however, is then seasoned with spices and smoked.

Ingredients

1/2 c. mayonnaise

1/4 cup chili sauce (such Heinz)

1 tbsp. 1 tbsp.

1 tsp. apple cider vinegar

1/2 tsp. 1/2 tsp. onion powder

1/2 tsp. sweet paprika

1/2 tsp. Worcestershire sauce

Hot sauce

4 tbsp. 4 tbsp.

12 slices of rye bread

12 slices Swiss cheese

1 1/2 lb. 1 1/2 lb.

1 1/2 c. drained sauerkraut

For serving, potato chips and dill pickles

Directions

  1. Preheat the oven to 250°. In a small bowl, combine the mayonnaise and chili sauce with the vinegar, horseradish sauce, vinegar, onion powder and Worcestershire sauce.
  2. Heat a large nonstick skillet or griddle on medium heat. Spread the butter over the bread.
  3. Place 6 slices of bread on a plate. Spread half of the dressing on each slice. Spread half of the dressing on each sandwich. Top with a slice cheese, some sauerkraut, corned beef, and another slice. To compress the sandwiches, press down. Spread the remaining buttery side of the bread with the remaining dressing, and place the sandwiches on top, buttered-side down.
  4. Spread some butter on a griddle. Add as many sandwiches as you need and press down with a spatula until they are crisp and golden brown. Cook the sandwiches until they are crisp and golden on one side, and the cheese has melted, about 3 to 4 more minutes. While you prepare the rest of the sandwich, keep them warm on a baking sheet in the oven. Serve with chips or pickles.

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