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Reubens

Corned beef and pickled cabbage grilled sandwich.

Shakespeare and Reubens

Whenever I eat a Reuben it reminds me of a family trip some years ago to the Shakespeare Festival in Cedar City, Utah.  My sister Jo Ann, her daughter Rachel, my daughter Audrey, my son Dallin and I rented a room with a small kitchenette.  We were taking in several plays and having some family time.  It was really fabulous as we are all theater fans.
Reuben-Sandwich-GrilledAfter we got settled in our hotel room, we went to the grocery store to buy some ingredients for dinner.  Opting to use the kitchenette in our room rather than eat out, Jo Ann asked me what I thought we could execute on the fly.  I recommended Reubens.   We didn’t have a grill pan but decided we could build the sandwiches, wrap them in foil and bake them in the oven.  We roasted them on high heat until each layer was warm and tender and the cheese was melted.  It was a feast and exciting to choose ‘our plot, cast our play and execute the construction’.  Everyone enjoyed the final production.  Here is a traditional grilled version with a homemade Thousand Island dressing.  It is easily made with ingredients you have in your fridge but you can use bottled in a pinch. And speaking of Rachel, stay tuned for Rachels.

 
Recipe: Reubens

Prep Time: 7 Minutes | Cook Time: 7-8 Minutes | Yield: 4 Sandwiches | Level: Easy

Ingredients

  • Reuben-Sandwich-Thousand-Island-SauceReuben-Sandwich-Thousand-Island-Ingredients1/3 cup mayo
  • 2 Tbsp ketchup
  • 2 tsp sweet pickle relish
  • 8 slices rye bread
  • 8 thin slices Swiss cheese
  • ½-3/4 lb sliced corned beef
  • pickled cabbage (sauerkraut)
  • butter

Instructions
Reuben-Sandwich-Swiss-Cheese1 Combine the mayo, ketchup and relish.

2 Lay out 2 slices of rye bread.  Spread the sauce on each slice and lay Swiss on each slice.  The cheese on both sides acts as the glue to meld it together.

3 On one side, pile corned beef over the cheese.  Top the meat with a thick layer of sauerkraut then put the other slice of bread and cheese on top.  This will be a thick sandwich and worth every layer.

4 Spread both the top and bottom with butter.

5 In a heated grill or fry pan on medium low, grill the sandwich. Place a heat proof lid over the sandwich to hold the heat in and melt the cheese.  Once it is golden brown, turn over and brown the other side.  Serve hot.

Information
Lid – Covering the sandwiches is a trick that short order cooks use to shorten the cooking time and also ensure the contained heat melts the cheese before the bread gets too dark.

Dish Designer

  • Exchange rye for pumpernickel bread.
  • Exchange corned beef for other meat such as ham, smoked turkey or pastrami.
  • Exchange sauerkraut for coleslaw.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 11, 2012

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11 Responses to Reubens

  1. meg43tr44gi joe November 7, 2011 at 10:48 am #

    This article Reuben Sandwiches appears to be very pretty. I belive this is among the most vital articles for me. I was looking at this blog and I am amazed. I can not wait to read much more from you because this is actually a tremendous website. I’ll bookmark your weblog and check again here frequently.

  2. Rachel August 10, 2012 at 8:47 am #

    We had these last night and followed your steps. This recipe makes perfect, delicious Reubens!

    • helenhorton August 10, 2012 at 11:48 am #

      Hey Rachel, remember the family vacation to the Shakespeare Festival. I have fond memories. Love these Reubens.

      • Rachel August 14, 2012 at 3:39 pm #

        I know, I don’t even remember what plays we saw that year, but I remember our Reubens!

        • helenhorton August 16, 2012 at 8:24 pm #

          Me too!

  3. Lindsay August 19, 2012 at 9:25 pm #

    Mouth watering over here from all the Reuben talk!

    • helenhorton August 19, 2012 at 10:25 pm #

      Are you another pickled cabbage fan? I mean sauerkraut!

  4. Jo Ann March 15, 2013 at 6:53 pm #

    We had Reubens tonight as a pre-St. Patrick’s Day fun meal. They were delicious. We didn’t have the swiss cheese, so we tried mozarella and they were still delicious!

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