Okay, Ruben sandwiches are not making anyone’s list of gourmet cuisine, but still if you don’t live in New York and get a craving for a great sandwich that is incredibly easy to make, this is it. For me, the key to a good Ruben sandwich is the Rye bread. Everyone has their preference, but I think marble rye is best. The Ruben sandwich is said to have been invited by Reuben Kulakofsky, a Lithuanian grocer from Omaha, Nebraska for his weekly poker game – although New Yorker’s, who think the sun rises and falls around them, claim it was invented at Ruben’s Delicatessen in New York. You decide, but most New Yorker’s think they invented pizza and the world’s best hotdog . . . when everyone knows the world’s best hotdog is made in Chicago.
This recipe is for four Ruben sandwiches
Ingredients
- 8 slices of Rye bread
- 8 slices of Deli Corned Beef
- 8 slices of Swiss cheese
- 8 oz Sauerkraut – drained
- 4 oz Thousand Island dressing
- 2 TBL Butter
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat skillet or griddle to med heat.
- Butter one side of each slice of bread and spread 1,000 island dressing on the other side.
- Place 4 slices of bread, butter side down on the grill.
- On top of each bread slice, stack
- 1 slice of Swiss cheese
- 1 slice of corned beef
- 2 oz of sauerkraut
- 1 slice of corned beet
- 1 slice of Swiss cheese
- Top with bread butter side up.
- Grill until toasted (and bottom cheese melts).
- Flip and grill other side until toasted (~5 mins)
Note 1: Marble rye is best or light rye.
Note 2: Heat sauerkraut before adding to sandwich stack. Also make sure it is well drained or your sandwich will be sloppy. You can also saute onions with the sauerkraut, but that an option.
Note 3: Don’t forget the Deli pickle…….
