I mentioned in the post for corned beef that I had an ulterior motive for finally making it. And this is it. The Reuben Sandwich.
Those of you who have a bit of knowledge about popular American foods might know of this strange sounding but delicious sandwich. I can't recall what originally attracted me to this sandwich. Probably one of those moments when you think something sounds delicious then a few days later you realise its actually pretty weird.
There are many versions of how this sandwich came to be, one involving a poker game another a Broadway actress. I don't really care how it came about I'm just glad it did because its a pretty darn good combo.
I used left over corned beef. But you can use the corned beef you get from the deli if you aren't keen on making your own.
Makes: 4 sandwiches Cooking time: 10 minutes Prep time: 15 minutesIngredients:
200gm corned beef
8 slices rye bread
8 slices Swiss cheese
200gm sauerkraut (make your own if you can be bothered)
Russian Dressing (Just combine all ingredients in a bowl):
1/3 cup whole egg mayonnaise
1 1/2 tsp tomato sauce
1/2 tsp horseradish (the stuff from a jar)
1/2 tsp Worcestershire sauce
salt and pepper
1. Butter one side on each of the slices of bread. Place buttered side down onto a chopping board. Top 4 of the slices of bread with a slice of Swiss cheese. Divide half of the corned beef among 4 slices of bread. Top the corned beef with the sauerkraut. Drizzle a table spoon of the Russian dressing over the sauerkraut. Top with remaining corned beef and another slice of Swiss cheese. Place the other slices of rye bread on top, with the buttered side on the outside.
2. In a large frying pan or griddle pan, melt a table spoon of butter over medium heat. Place one sandwich in the pan. Cook for approximately 4-5 minutes on each side until bread is golden and cheese has melted. Repeat with remaining sandwiches. You can use a sandwich press if you want but I think cooking them in the pan makes the bread extra crunchy.
3. Cut each sandwich in half and serve with a dill pickle (Of course).