Ingredients with Measurements:
- 1 pound corned beef, thinly sliced
- 8 slices of rye bread
- 1/2 cup sauerkraut, drained
- 8 slices of Swiss cheese
- 1/4 cup Thousand Island dressing
- 4 tablespoons unsalted butter, softened
- Salt and pepper to taste
Special equipment needed:
- Griddle or large non-stick skillet
- Spatula
Step-by-step instructions:
1. Preheat the griddle or skillet over medium heat.
2. Spread the softened butter on one side of each slice of bread.
3. Place four slices of bread, buttered side down, on the griddle or skillet.
4. Layer each slice of bread with a slice of Swiss cheese, followed by a generous amount of corned beef, sauerkraut, and Thousand Island dressing.
5. Top each sandwich with another slice of Swiss cheese and the remaining slices of bread, buttered side up.
6. Cook the sandwiches for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium heat
Serving size:
4 sandwiches
Nutritional information:
Calories per serving: 650
Fat: 42g
Carbohydrates: 34g
Protein: 34g
Sodium: 1900mg
Substitutions for ingredients:
- Pastrami or roast beef can be substituted for corned beef.
- Marble rye bread can be used instead of traditional rye bread.
- Russian dressing can be used instead of Thousand Island dressing.
Variations:
- Add sliced tomatoes or avocado for a fresh twist.
- Use a panini press for a crispy exterior.
- Make mini Reuben sliders by using dinner rolls instead of bread.
Tips and tricks:
- Use a high-quality corned beef for the best flavor.
- Drain the sauerkraut well to prevent the sandwich from becoming soggy.
- Toast the bread before assembling the sandwich for added texture.
Storage instructions:
Refrigerate any leftover sandwiches in an airtight container for up to 3 days.
Reheating instructions:
Reheat the sandwich in a toaster oven or microwave until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board with a side of pickles and potato chips.
Garnishes:
Garnish the sandwich with a sprig of fresh parsley or a drizzle of Thousand Island dressing.
Pairings:
Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
Potato salad, coleslaw, or macaroni and cheese.
Troubleshooting advice:
If the sandwich is not cooking evenly, adjust the heat or flip the sandwich more frequently.
Food safety advice:
Make sure to cook the corned beef to an internal temperature of 165°F to prevent foodborne illness.
Food history:
The Reuben sandwich was invented in the early 20th century by a deli owner in Omaha, Nebraska.
Flavor profiles:
Savory, tangy, and cheesy.
Serving suggestions:
Serve the sandwich hot and enjoy with friends and family.
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