Most of us make them in one form or another. I figured this might be a good thing to expand upon. I have made sandwiches in various restaurants and a couple of ships over the years. For some there is a tried and true "recipe". Here's one of my favorites:
Reuben Sandwich
I seem to like sandwiches that have an obscure or questionable history. The Cuban sandwich is an American creation, from Tampa. The Reuben, is all over the American map. There’s really no absolute recipe for either.
What I’m going to describe is one of the ways I make a Reuben sandwich with a toaster oven. The cost is very reasonable. The Reuben is also good for your digestion.
The sequence is as short as I can make it. I start by laying the corned beef in the toaster oven pan. It could be as easily accomplished with aluminum foil. The thing you get with a lot of cold cuts these days is high water content. What you want to do is spread out the slices so the pan is completely covered with slices of overlapping corned beef. This makes draining the water easier.
Set the oven to toast for 10 minutes and place the pan inside.
Next you want to measure about 4 forks of sauerkraut onto a plate. Then add enough of the Russian dressing to cover the pile of drained sauerkraut. Mix the sauerkraut fully with the dressing and then tilt the plate so any excess liquid pools at the low side. Then drain it off into the sink. Paper plates are particularly well suited since they absorb quite a bit.
By now it’s time to pull the pan out of the toaster oven and set it on top to continue heating. Put the bread in to start toasting. Drain the excess water from the meat. Dab the meat with a folded paper towel to remove as much moisture as you can.
As the bread begins to toast, cover 1 side with cheese and let the other piece toast a little darker.
Then remove the bread and spread the sauerkraut dressing mix onto the toast side, then layer it with the Corned Beef or Pastrami. Flip the cheese side on top, cut it in half and flip it over before serving.
Bread
Use a good rye bread. I like the swirled rye and since I have diverticulosis (and so do a LOT of you) I avoid seeded rye bread, even though it’s what I prefer. Digestive problems suck, so I avoid them.
Sauerkraut
There’s a lot of latitude with sauerkraut. I avoid the canned variety because I always seem to get the kind that has been minced down to mush. So I usually get it in a clear plastic bag from an organic grocery section.
Corned Beef or Pastrami
I read that a pastrami Reuben is called a “Rachel” sandwich. I call it a Pastrami Reuben and everywhere I go that’s what I get. You want the meat hot, above 140F.
Swiss Cheese
I melt this to one side of the bread where I sometimes put the sauerkraut. In a pinch I’ll use Provolone.
Russian Dressing is getting to be scarce in grocery stores these days. I hope it's not over some stupid political bullshit.
When in doubt, make your own:
• 1/4 c. mayonnaise
• 2 tbsp. ketchup
• 1 tbsp. horseradish
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• Pinch of salt
• A couple of turns of ground black pepper
It makes a bit more than you need for a single sandwich. But the ratio is correct and you can squeeze 2 sandwiches out of it for an unexpected guest. Or as a hangover breakfast. Use Thousand Island if you must, lazy slob, but don't tell anyone!
Here's the numbers: (I guess you could make a "lighter" version, but why screw it up? If you crave a Reuben, have a Reuben. Be true to yourself for at least 1 meal.)
Reuben.PNG
Reuben Sandwich
I seem to like sandwiches that have an obscure or questionable history. The Cuban sandwich is an American creation, from Tampa. The Reuben, is all over the American map. There’s really no absolute recipe for either.
What I’m going to describe is one of the ways I make a Reuben sandwich with a toaster oven. The cost is very reasonable. The Reuben is also good for your digestion.
The sequence is as short as I can make it. I start by laying the corned beef in the toaster oven pan. It could be as easily accomplished with aluminum foil. The thing you get with a lot of cold cuts these days is high water content. What you want to do is spread out the slices so the pan is completely covered with slices of overlapping corned beef. This makes draining the water easier.
Set the oven to toast for 10 minutes and place the pan inside.
Next you want to measure about 4 forks of sauerkraut onto a plate. Then add enough of the Russian dressing to cover the pile of drained sauerkraut. Mix the sauerkraut fully with the dressing and then tilt the plate so any excess liquid pools at the low side. Then drain it off into the sink. Paper plates are particularly well suited since they absorb quite a bit.
By now it’s time to pull the pan out of the toaster oven and set it on top to continue heating. Put the bread in to start toasting. Drain the excess water from the meat. Dab the meat with a folded paper towel to remove as much moisture as you can.
As the bread begins to toast, cover 1 side with cheese and let the other piece toast a little darker.
Then remove the bread and spread the sauerkraut dressing mix onto the toast side, then layer it with the Corned Beef or Pastrami. Flip the cheese side on top, cut it in half and flip it over before serving.
Bread
Use a good rye bread. I like the swirled rye and since I have diverticulosis (and so do a LOT of you) I avoid seeded rye bread, even though it’s what I prefer. Digestive problems suck, so I avoid them.
Sauerkraut
There’s a lot of latitude with sauerkraut. I avoid the canned variety because I always seem to get the kind that has been minced down to mush. So I usually get it in a clear plastic bag from an organic grocery section.
Corned Beef or Pastrami
I read that a pastrami Reuben is called a “Rachel” sandwich. I call it a Pastrami Reuben and everywhere I go that’s what I get. You want the meat hot, above 140F.
Swiss Cheese
I melt this to one side of the bread where I sometimes put the sauerkraut. In a pinch I’ll use Provolone.
Russian Dressing is getting to be scarce in grocery stores these days. I hope it's not over some stupid political bullshit.
When in doubt, make your own:
• 1/4 c. mayonnaise
• 2 tbsp. ketchup
• 1 tbsp. horseradish
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• Pinch of salt
• A couple of turns of ground black pepper
It makes a bit more than you need for a single sandwich. But the ratio is correct and you can squeeze 2 sandwiches out of it for an unexpected guest. Or as a hangover breakfast. Use Thousand Island if you must, lazy slob, but don't tell anyone!
Here's the numbers: (I guess you could make a "lighter" version, but why screw it up? If you crave a Reuben, have a Reuben. Be true to yourself for at least 1 meal.)
Reuben.PNG
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