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.
After 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.
Prep Time: 7 Minutes | Cook Time: 7-8 Minutes | Yield: 4 Sandwiches | Level: Easy
- 1/3 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)
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.
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.
- 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
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 11, 2012