Traditionally, a Reuben is made of corned beef, Swiss cheese, either Thousand Island or Russian dressing and sauerkraut on rye bread, then grilled in butter. Over time, some delis started making it with pastrami and coleslaw instead of sauerkraut (and called it a Rachel).
Other versions include a Grouper (made with Grouper fish and often coleslaw instead of sauerkraut); a West Coast version using Dijon mustard instead of thousand island and – would you believe – Reuben Egg rolls? Really! The Reuben ingredients rolled into egg roll wrappers and deep fried! Talk about fusion cooking!
But I tend toward the traditional….if I can get my mouth open wide enough!
The Traditional Reuben Sandwich (but you can suit yourself)
- 2 slices fresh Jewish Rye with seeds
- 1 Tbsp. Thousand Island or Russian Dressing
- 1/4 c sauerkraut
- 1/4 lb. Kosher style hot corned beef (or pastrami)
- 1 – 2 slices Swiss cheese
Liberally spread 1 slice of rye bread with Thousand Island dressing (use more if desired). Cover dressing with sauerkraut. Layer corned beef over sauerkraut making it higher in the middle. Cover with Swiss cheese, then with the other slice of rye bread.
The heat from the corned beef should melt the cheese, making it a gooey and DELICIOUS mess! (If you want to break tradition, you can grill the sandwich to ensure the cheese melts and the bread gets toasted. Do this either in the toaster oven or on a sprayed or buttered non-stick fry pan.)
Serves one. Enjoy!