Saturday, March 19, 2011
One of the fringe benefits of cooking a corned beef is leftovers made into Reuben Sandwiches. This just has to be one of the most glorious sandwiches of all. The flavors of the corned beef, sauerkraut, Swiss cheese, and rye bread are a sublime combination.
I have ordered this sandwich in a variety of pubs and restaurants and have made them myself. The ingredients are pretty consistent except for condiments. Many Reubens feature thousand island dressing, others, mustard. And some have both. I've been served the sandwich made with mustard on the bread and thousand island dressing on the side.
We don't care for thousand island dressing so I use a grainy deli style mustard. You will use your preference.
2 slices rye bread
2 tsp. butter
3 - 4 oz. sliced corned beef
1/4 cup drained sauerkraut
2 oz. sliced Swiss cheese
Mustard or thousand island dressing, or both, to taste
Heat skillet or grill pan. For each sandwich, butter one slice of bread and place buttered side down on preheated pan. Top with sliced corned beef, then drained sauerkraut, and finally with slices of Swiss cheese. Spread grainy mustard on another slice of bread. Place on top of the cheese, then butter the outside of the slice.
Grill until browned, then flip the sandwich. Continue cooking until the meat and sauerkraut are heated through, the cheese is melted, and the bread is browned.
Serve with potato chips and a dill pickle.