(Culinary.net) In honor of the day when everyone is Irish, welcome family and friends to a traditional St. Patrick’s Day lunch with this Reuben Sandwich recipe.
What is a Reuben Sandwich?
A Reuben sandwich features rye bread that is slathered with either Russian or Thousand Island dressing, topped with corned beef, Swiss cheese, and sauerkraut, and then grilled until crispy and the cheese is melted. It is considered a classic American deli sandwich enjoyed for many generations and is now also enjoyed in many parts of the world.
Find more seasonal recipes at Culinary.net.
Watch video to see how to make this recipe!
How to make a Reuben Sandwich
Servings: 2
- 2 tablespoons butter, softened
- 4 slices rye and pumpernickel swirl bread
- 4 slices swiss cheese
- 6 ounces corned beef
- 2 tablespoons, plus 2 teaspoons, Thousand Island Dressing, divided
- 4 tablespoons sauerkraut
- Heat nonstick skillet over medium heat.
- Spread 1 tablespoon butter on one side of two bread slices. Place buttered side down in heated skillet. Add two slices cheese to each bread slice. Spread 2 tablespoons dressing over cheese slices. Add 3 ounces corned beef to each bread slice.
- Spread 2 teaspoons dressing over corned beef. Spread 2 tablespoons sauerkraut over corned beef.
- Spread remaining butter on one side of remaining bread slices. Place buttered side up on top of sauerkraut.
- Cook 4-7 minutes each side, flipping once, until golden brown and cheese is melted.
How do you keep Reuben sandwiches from getting soggy?
The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben to prevent any sogginess. It’s also best to serve the sandwich soon after griddling to keep the toasted bread nice and crisp.
What type of corned beef is best for a Reuben Sandwich?
When it comes to choosing the right corned beef for a Reuben Sandwich, it’s essential to select a high-quality product that is tender, flavorful, and thinly sliced. Look for corned beef that is labeled as “flat-cut” or “lean-cut,” as this type of cut is typically more tender and easier to slice thinly.
SOURCE: Culinary.net
Leave a Reply