Classic Reuben Sandwich
I’ll be honest with you, I don’t care too much for Reuben’s, but Dustin LOVES them. I know what you’re thinking, why am I doing a blog post on something I don’t even like, right? Well….Dustin says that they are blog worthy.
He requests them often, so I’ve gotten pretty good at making them on a whim. I always make him one on the stovetop for supper, and then another one to take to work for lunch the next day. They have a warmer they can put their lunches in, so I wrap it in tinfoil and he puts it in there. Of course, it’s not as good as eating it fresh off of the stove, but he says it’s still really good.
If you want to make a quick, easy, and delicious (according to Dustin) sandwich, you’ll need to grab these things: sliced corned beef from the deli, rye bread, sliced Swiss cheese, sauerkraut, mayo, and butter.
Heat a pan big enough to fit your sandwich over medium heat on the stove. While it’s heating up, start assembling your sandwich. Butter one side of your bread.
Place it butter side down in the pan, and add a thin layer of mayo on the other side.
Then add your meat! This part is going to be your preference. I added about 1/4 lb of sliced corned beef to one sandwich. Dustin is all about the meat, but you can most definitely put a little less so it’s not so thick.
Add a couple of slices of Swiss cheese.
Then top it with as much sauerkraut as you want. Again, this is going to be preference. There are really no measurements here. Sprinkle a little salt and pepper on top.
Add another thin layer of mayo to your other slice of bread and place it on top. Before flipping your sandwich, butter the top of the bread. YES, more butter! Trust me on this.
Use a large spatula (while saying a little prayer that you don’t lose anything) to flip your sandwich over. Whew! By the grace of Jesus, you hopefully didn’t lose the sauerkraut. But if you did, it’s fine.
I apparently didn’t pray hard enough, but it still came out okay. To God be the glory! The pan should be good and heated by now, so it won’t take as long to cook the other side. When it’s done, carefully move the sandwich to a serving plate. Cut it in half, and serve immediately with some thousand island dressing for dipping.
With the recipe I give you, you should be able to get 4 large Reuben’s out of it like this one. If you use less meat, you can definitely get 2-3 more decent sized sandwiches out of it. Like I said, it’s really all preference.
Classic Reuben Sandwich
Ingredients
- 8 slices of rye bread
- 1 lb sliced corned beef from the deli
- 8 slices of swiss cheese
- 14.5 oz can of sauerkraut drained
- butter
- mayo optional
- salt & pepper to taste
- thousand island dressing for dipping
Instructions
- Heat a skillet/pan large enough to fit your sandwich on the stovetop over medium heat.
- Butter one slice of bread and place it butter side down into the pan.
- Add a thin layer of mayo (if using) to the other side of the bread.
- Add a 1/4 lb of sliced corned beef to the bread.
- Then add 2 slices of swiss cheese to cover the meat.
- Add the sauerkraut (as much as you'd like) on top of the cheese. Sprinkle salt and pepper on top.
- Add another thin layer of mayo (if using) to the other slice of bread and put on top of the sandwich.
- Butter the top of the bread before you flip the sandwich. Carefully flip the sandwich with a large spatula when it's ready, and cook the other side for a few minutes.
- When it's done, carefully move it to a serving plate, cut it in half, and serve immediately with thousand island dressing on the side for dipping.
- Repeat steps to make the next sandwich if you plan on making them all at once, or save the rest to make for later.
Notes
