- Cook you CORNED BEEF BRISKET per the package instructions or
just simmer it 2-1/2 hours in water to cover. Cool thoroughly.
- Make your Russian Dressing.
- Drain good quality SAUERKRAUT well.
- Toast BREAD and butter one side only. If making a closed
sandwich do two slices. The buttered side is the outside.
- Spread Russian Dressing on the unbuttered side - thick if
open faced, thinner on both slices if closed.
- Arrange slices of SWISS CHEESE to the thickness you desire
over the Russian dressing - on both slices but thinner if closed.
- Put the bread cheese side up under a pre-heated broiler and heat
until the cheese is well melted.
- 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.
- Serve immdiately. The bread and cheese should be warm, the corned
beef and sauerkraut cool.
- Bread: Officially the bread is
pumpernickel, but that's pretty scarce around here, so I use Ukranian
black bread which is plentiful.
- 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.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required