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
- 1/4 cup unsalted butter, softened
Special equipment needed:
- Griddle or large skillet
- Spatula
Step-by-step instructions:
1. Preheat the griddle or large skillet over medium heat.
2. Spread Thousand Island dressing on one side of each slice of rye bread.
3. Place a slice of Swiss cheese on top of the Thousand Island dressing on four slices of bread.
4. Divide the corned beef evenly among the four slices of bread with cheese.
5. Top the corned beef with sauerkraut.
6. Place another slice of Swiss cheese on top of the sauerkraut.
7. Top each sandwich with the remaining slices of bread, Thousand Island dressing side down.
8. Spread a thin layer of softened butter on the top of each sandwich.
9. Place the sandwiches, butter side down, on the preheated griddle or skillet.
10. Spread a thin layer of softened butter on the top of each sandwich.
11. Cook the sandwiches for 3-4 minutes on each side or until the bread is golden brown and the cheese is melted.
12. Remove the sandwiches from the griddle or skillet and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 620
Fat: 37g
Carbohydrates: 34g
Protein: 36g
Sodium: 2050mg
Substitutions for ingredients:
- Pastrami can be used instead of corned beef.
- Marble rye bread can be used instead of rye bread.
- Russian dressing can be used instead of Thousand Island dressing.
Variations:
- Add sliced pickles to the sandwich for extra crunch.
- Use turkey instead of corned beef for a lighter option.
- Make a Reuben Fat Boy wrap by wrapping the ingredients in a large tortilla.
Tips and tricks:
- Make sure to drain the sauerkraut well to prevent the sandwich from becoming soggy.
- Use a heavy skillet or panini press to press down on the sandwich while cooking for a crispier texture.
- Serve with a side of potato chips or French fries.
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 oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sandwich on a large platter with a side of potato chips or French fries.
Garnishes:
Garnish the sandwich with a pickle spear or a sprig of fresh parsley.
Pairings:
Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
Potato chips, French fries, coleslaw, or a side salad.
Troubleshooting advice:
- If the sandwich is too thick to cook evenly, press down on it with a spatula while cooking.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
Make sure to cook the sandwich to an internal temperature of 165°F to ensure that the meat is fully cooked.
Food history:
The Reuben sandwich was invented in the early 1900s at the Blackstone Hotel in Omaha, Nebraska.
Flavor profiles:
Savory, tangy, and cheesy.
Serving suggestions:
Serve the sandwich hot and fresh.
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