Reuben Sandwich

MMMMM Reubens. I love a fat deli sandwich and nothing is more comforting than a giant stack of meat, cheese, bread, and sauciness!

These are a must make on St. Patrick’s day or any time you have a craving. They are pretty simple to throw together and the quality of the ingredients that really make this stand out. I highly recommend going to a grocery store deli and buying their best quality corned beef or pastrami. The traditional Rueben is made with corned beef but I personally love pastrami. You can also get a beef brisket and make the meat yourself. All up to you and the time you have open.

 I find sauerkraut is either a hit or miss with people, either they love or hate. I personally love it as I was raised eating it all the time. My mother regularly would make liver and onions sandwiches and cover them in sauerkraut. Now that’s a fragrant sandwich haha! Homemade sauerkraut is pretty simple but I found that the local European or German grocery stores stock some pretty authentic tasting ones.

Lastly you have to get a really good rye bread. I love a dark rye but for this particular recipe i recommend a Jewish rye bread. It marries the flavors so perfectly and does a good job holding in all the meat and juices.

Lets get in the kitchen and make a SAMMICH!

INGREDIENTS:

• 1 lb. deli cut and cooked pastrami or corned beef
• sliced swiss cheese, 2 per sandwich
• 1 jar or 2 cups of sauerkraut, strained or pressed out most of the liquid
• Jewish rye sandwich bread
• sandwich pickles (optional)
• 1/2 cup melted butter
• 1 cup mayo
• 1/2 cup ketchup
• 1 cup sweet pickle relish
• 1/4 tsp salt
• 1/2 tsp black pepper

DIRECTIONS:

1. First lets whip up the Rueben sauce.
2. In a medium size mixing bowl combine the mayo, ketchup, relish, salt, and pepper. Whisk until well combined. Set aside.
3. Heat a griddle or pan on med-high heat.
4. Lay out the rye bread for how many people will be eating. Brush the bread with melted butter on both sides.
5. Next lay one slice of swiss cheese on each piece of bread.
6. Layer is going to a heaping spoonful or 1/4 cup of sauerkraut. Don’t forget to press most of the liquid out so the sandwich doesn’t get soggy.
7. Now we are going to scoop 1-2 tbsp. of the dressing on the sauerkraut.
8. Layer is a heaping amount of meat!
9. One more scoop of dressing on top of the meat layer.
10. Top with the last swiss cheese/bread piece and assemble the other sandwiches.
11. Place a couple sandwiches on the heated griddle/pan with a little bit of fat like olive oil in the pan cook for about 3-5 minutes and flip. The key is to get the bread golden brown and crunchy!
12. Work in batches to get them all cooked.
13. Cut in half , and stack for a fancy presentation.
14. Top with a pickle.
15. VIOLA! I like to serve with thinly cut fried potoatoes, tater tots. or even the origonal ruffled chips!

ENJOY!!