Reuben Sandwich
This classic grilled corn beef and Swiss cheese sandwich has its origin in the U.S. Some say the origin was Omaha, Nebraska and others New York.
Reuben Sandwich
It is very hard to find corned beef, so we have found Montreal Smoked meat is a good substitute. Use as much or little as you prefer. Some say Thousand Island Dressing should be used and others Russian Dressing. We prefer Russian on the Reuben, kick it up a bit with more horseradish if you prefer.Use a thickly sliced white bread, rye bread or Gluten Free bread. Your choice!
Ingredients
- Butter
- 2 slices bread
- 2 TBSP Russian Dressing
- ¼ cup (50 gr) sauerkraut, well drained
- 1 slice Swiss Cheese
- 3 – 4 slices (or more) Montreal Smoked
Instructions
- Place sauerkraut in a paper towel and wring out as much juice as you can. Set sauerkraut aside.
- Butter one side of each slice of bread.
- In a cold non-stick skillet place 1 slice bread, butter side down.
- Spread 1 TBSP Russian Dressing on the dry side facing up.
- Sprinkle sauerkraut over the dressing and top with a slice of cheese and the meat.
- On the dry side of the remaining slice of bread, spread 1 TBSP Russian Dressing and place on top of the meat. Buttered sides of both slices of bread facing outward.
- Turn on stove top to medium low and grill first side until golden brown. Occasionally press down on the sandwich with a spatula.
- Flip sandwich and continue to grill until golden brown and cheese has melted.
- Serve with pickles, chips and/or mustard if desired.
Notes
A classic American sandwich paired beautifully with a medium bodied red wine.
We’ve paired:
- Cune Rioja Crianza 2018 ($18.00)