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Reuben Sandwich

1 to 2  
20 min  

This is an easy method for making the reuben sandwich in your kitchen. Deli methods require a hot griddle ready and more practice than you'd get just making one occasionally. You can make an open faced (New York style) sandwich as shown or closed with two pieces of bread.

Corned Beef
Bread (1)
Russian Dressing
Swiss Cheese



Dressing, Cheese

Corned Beef
  1. Cook you CORNED BEEF BRISKET per the package instructions or just simmer it 2-1/2 hours in water to cover. Cool thoroughly.
  2. Make your Russian Dressing.
  1. Drain good quality SAUERKRAUT well.
  2. Toast BREAD and butter one side only. If making a closed sandwich do two slices. The buttered side is the outside.
  3. Spread Russian Dressing on the unbuttered side - thick if open faced, thinner on both slices if closed.
  4. Arrange slices of SWISS CHEESE to the thickness you desire over the Russian dressing - on both slices but thinner if closed.
  5. Put the bread cheese side up under a pre-heated broiler and heat until the cheese is well melted.
  6. Arrange slices of Corned Beef over the cheese, then plenty of Sauerkraut over the corned beef. If closed, top with the second slice of bread, cheese side down.
  7. Serve immdiately. The bread and cheese should be warm, the corned beef and sauerkraut cool.
  1. Bread:   Officially the bread is pumpernickel, but that's pretty scarce around here, so I use Ukranian black bread which is plentiful.
  2. History:   The Reuben was invented independently in New York and Omaha, men named Reuben involved in both cases. The Omaha version is universal today - the New York version used ham and cole slaw, making it entirely off limits for Jewish Delis.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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