Cooking Corn Beef for Reuben Sandwiches
Ralph Smith
The reuben sandwich is a diner classic: It's a glorious medley of corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread—the whole is truly greater than the sum of its parts! A good reuben sandwich with a side of pickles and chips is the ultimate comfort-food lunch—plus it's a great way to use up leftover corned beef.
So where did this bit of culinary perfection originate? The history has actually been debated for years! Most signs point to a poker game at the Blackstone Hotel in the 1920s in Omaha, Nebraska, where a man by the name of Bernard Schimmel, who oversaw the kitchen, is believed to have assembled this hot pressed sandwich—corned beef, swiss cheese, sauerkraut and Russian dressing on rye—for a player by the name of Reuben Kulakofsky, who loved it. Kulakofsky's family maintains that Schimmel merely brought down a deli platter to the game, before Reuben himself assembled the beloved sandwich, but Schimmel's family has cleverly raised the question of why a panini maker would be present at that fabled poker game. The rest, as they say, is hotly contested history.
What are Reuben sandwiches made of?
It's a pretty simple formula: You just build a sandwich on rye bread with corned beef, Swiss cheese, sauerkraut, and Russian dressing, then cook it in a skillet or on a griddle like a grilled cheese sandwich.
Is a Reuben made with pastrami or corned beef?
A classic Reuben sandwich is made with corned beef—not to be confused with pastrami. Both kinds of meat are cured, but pastrami is then coated with a flavorful spice rub and smoked.
Yields: 6
Prep Time: 0 hours 25 mins
Total Time: 0 hours 25 mins
1/2 c. mayonnaise
1/4 c. chili sauce (such as Heinz)
1 tbsp. drained horseradish
1 tsp. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. sweet paprika
1/2 tsp. Worcestershire sauce
Dash of hot sauce
4 tbsp. salted butter, at room temperature, plus more for the griddle
12 slices rye bread
12 slices Swiss cheese
1 1/2 lb. sliced corned beef
1 1/2 c. drained sauerkraut
Potato chips and dill pickles, for serving
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- Put a baking sheet in the oven and preheat to 250˚. For the dressing: Mix together the mayonnaise, chili sauce, horseradish, vinegar, onion powder, paprika, Worcestershire sauce and hot sauce in a small bowl.
- Preheat a griddle or large nonstick skillet over medium-low heat. Spread the butter on the bread.
- Turn 6 slices of the bread buttered-side down. Spread with half of the dressing. Top each with a slice of cheese, some corned beef, sauerkraut and another slice of cheese. Press down to compress the sandwiches a bit. Spread the unbuttered side of the remaining bread with the remaining dressing and place on top of the sandwiches, buttered-side up.
- Brush the griddle with a little butter, add however many sandwiches will fit and cook, pressing down with a spatula, until crisp and golden on the bottom, 3 to 4 minutes (move the sandwiches around as necessary so that they brown evenly). Flip the sandwiches and cook until crisp and golden on the other side and the cheese is melted, 3 to 4 minutes more. Keep the sandwiches warm on the baking sheet in the oven while you cook the rest. Serve with chips and pickles.
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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a39296761/reuben-sandwich-recipe/
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