Ingredients with Measurements:
- 8 slices of rye bread
- 1/2 lb. of corned beef, thinly sliced
- 1/2 lb. of sauerkraut, drained
- 8 slices of Swiss cheese
- 1/4 cup of Thousand Island dressing
- 2 tbsp. of unsalted butter, softened
Special equipment needed:
- Griddle or skillet
Step-by-step instructions:
1. Preheat the griddle or skillet over medium heat.
2. Spread Thousand Island dressing on one side of each slice of rye bread.
3. On four slices of bread, layer corned beef, sauerkraut, and Swiss cheese.
4. Top each sandwich with the remaining slices of bread, dressing side down.
5. Spread 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. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 610
Fat: 36g
Carbohydrates: 37g
Protein: 33g
Sodium: 1830mg
Substitutions for ingredients:
- Use pastrami instead of corned beef.
- Use marble rye bread instead of regular rye bread.
- Use Russian dressing instead of Thousand Island dressing.
- Use provolone cheese instead of Swiss cheese.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Make a Reuben wrap by wrapping the ingredients in a large flour tortilla instead of bread.
- Make a Reuben dip by layering the ingredients in a baking dish and baking until hot and bubbly.
Tips and tricks:
- Make sure to drain the sauerkraut well to prevent the sandwich from becoming soggy.
- Use a panini press instead of a griddle or skillet for a more evenly pressed sandwich.
- Serve with a side of pickles or potato chips.
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 10-12 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:
Pair the Reuben Melt with a cold beer or a glass of iced tea.
Suggested side dishes:
Serve the Reuben Melt with a side of potato salad or coleslaw.
Troubleshooting advice:
- If the sandwich is not melting evenly, try covering the griddle or skillet with a lid to trap the heat and melt the cheese more quickly.
- If the bread is burning before the cheese is melted, lower the heat and cook the sandwich for a longer period of time.
Food safety advice:
Make sure to cook the sandwich until the cheese is melted and the internal temperature reaches 165°F to ensure that it is safe to eat.
Food history:
The Reuben sandwich is believed to have originated in the early 1900s in Omaha, Nebraska. It is named after Reuben Kulakofsky, a local grocer who is said to have created the sandwich for his poker-playing friends.
Flavor profiles:
The Reuben Melt is a savory sandwich with tangy sauerkraut, salty corned beef, and creamy Swiss cheese, all balanced by the sweet Thousand Island dressing.
Serving suggestions:
Serve the Reuben Melt as a hearty lunch or dinner sandwich.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A