The Correct Way to Make a Reuben

So recently I went to a New York-style deli that is known for serving great food. The Reuben I ordered was good, but it wasn’t the best I had ever eaten. I knew it wouldn’t be and let me tell you why: I watched them take the premium Boar’s Head corned beef, sauerkraut, and swiss cheese and MICROWAVE it!! Blasphemy!!

So…to make a great Reuben sandwich, you’ll need:

1/4 lb. Corned Beef

1/4 lb. Sauerkraut

2 slices of Swiss cheese

Thousand Island dressing

Irish butter

Rye bread

A skillet

A metal mixing bowl

1/4 cup of water

Place the corned beef in the skillet on medium heat and start to warm it up. Put the sauerkraut on top of the beef (drain the kraut first), and as it starts to simmer, pour the water in the pan around the beef and turn the metal mixing bowl upside down over the beef and kraut so that it steams. After about 10 seconds, remove the bowl and put the cheese over the beef and kraut and replace the bowl over the top for about another 10 seconds. When you remove the bowl, the cheese should be nice and melted over the beef and kraut. Use a spatula to scoop up the sandwich contents and place it on a slice of rye bread that has been spread with Thousand Island dressing. Please the other slice of rye (again spread with dressing) on top to make the sandwich and wipe out the skillet with a couple of paper towels. Melt a knob of Irish butter and grill the sandwich in the skillet on both sides as you would grill a grilled cheese sandwich. Set the sandwich on a cutting board after grilled to golden brown on both sides and slice in half. Enjoy!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s