Ingredients with Measurements:
- 8 slices of rye bread
- 1 pound of corned beef, thinly sliced
- 1 cup of sauerkraut, drained
- 8 slices of Swiss cheese
- 1/2 cup of Thousand Island dressing
- 4 tablespoons of unsalted butter, softened
- Salt and pepper to taste
Special equipment needed:
- Griddle or skillet
- Spatula
Step-by-step instructions:
1. Preheat the griddle or skillet over medium heat.
2. Spread the Thousand Island dressing on one side of each slice of rye bread.
3. Layer the corned beef, sauerkraut, and Swiss cheese on top of the dressing on four slices of bread. Season with salt and pepper.
4. Top with the remaining slices of bread, dressing side down.
5. Spread the softened butter on the outside of each sandwich.
6. Place the sandwiches on the griddle or skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
7. Remove from heat and let cool for a few minutes.
8. Cut the sandwiches in half and serve.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 750
Fat: 47g
Carbohydrates: 44g
Protein: 38g
Sodium: 2210mg
Substitutions for ingredients:
- Use pastrami instead of corned beef.
- Use marble rye bread instead of regular rye bread.
- Use coleslaw instead of sauerkraut.
- Use cheddar cheese instead of Swiss cheese.
- Use Russian dressing instead of Thousand Island dressing.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Use a panini press instead of a griddle or skillet.
- Make a Reuben wrap by using a large tortilla instead of bread.
Tips and tricks:
- Make sure to drain the sauerkraut well to prevent the sandwich from getting soggy.
- Use a good quality rye bread for the best flavor.
- Spread the butter evenly on the bread to ensure even browning.
Storage instructions:
Refrigerate any leftover sandwiches in an airtight container for up to 2 days.
Reheating instructions:
Reheat the sandwiches in a toaster oven or oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sandwiches on a platter with a side of pickles and potato chips.
Garnishes:
Garnish the sandwiches with a sprinkle of chopped parsley or chives.
Pairings:
Serve the sandwiches with a cold beer or a glass of iced tea.
Suggested side dishes:
Potato salad, coleslaw, or macaroni salad.
Troubleshooting advice:
If the bread is browning too quickly, reduce the heat and cook the sandwich for a longer time.
Food safety advice:
Make sure to cook the sandwich until the cheese is melted and the internal temperature reaches 165°F.
Food history:
The Reuben sandwich is believed to have originated in Omaha, Nebraska in the 1920s.
Flavor profiles:
The Reuben sandwich is a savory and tangy combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Serving suggestions:
Serve the sandwiches with a side of fries or onion rings for a classic diner-style meal.
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