Reuben sandwiches are a very popular food item with hungry diners across the globe. But, how many people know how to make a reuben sandwich, restaurant- style ? Sure, most folks know the basic ingredients. Let’s see, there’s corned beef, sauerkraut, Swiss cheese and Thousand Island dressing nestled between two slices of Rye bread. The whole conglomeration is then grilled, allowing the distinct flavors to meld into a sensually dynamic taste treat. To make a reuben sandwich, restaurant style, juicy and authentic, requires care and attention.
Assembling and cooking a reuben sandwich is done in steps, almost like a little construction project. To simply throw the ingredients together in a haphazard way, would be committing an offense against this noble sandwich. The benefits of taking the time to saute’ the corned beef and sauerkraut, are evident upon first bite of the delicious reuben sandwich. The placing of cheese- slices on both pieces of bread, grilled- cheese style, ensures even melting. The careful pouring of Thousand Island dressing, not too much, not too little, results in the making of a highly delectable reuben sandwich.
To make a reuben sandwich, restaurant style, first one must start with rye bread. Seeded or un-seeded makes no difference. To make an authentic reuben sandwich, the bread must be rye. The corned beef, which is the essence of the reuben sandwich, should be thinly- sliced and as lean as possible. Excess fat should be trimmed from meat before grilling. The Swiss cheese should be thinly- sliced.
Add two Tablespoons of vegetable oil or a mixture of margarine/ butter and oil to frying pan, skillet or flat- top grill. Heat until hot, over medium-high heat. Place two slices of rye bread in the hot pan or grill. Atop each slice of rye bread, place one slice of Swiss cheese. As the cheese melts and the bread begins to lightly- brown, place four ounces of corned beef in pan or grill and saute’ until hot and lightly- browned. When the cheese on the bread is fairly- well melted, place corned beef on one slice of bread. Place approximately two Tablespoons of sauerkraut in pan or grill and saute’ briefly, until hot and barely- browned. Place sauerkraut on top of corned beef. Pour approximately 1 1/2 Tablespoons of Thousand Island dressing on top of sauerkraut. Place other slice of bread on top of sandwich and press down, gently, to help keep sandwich together, nice and neat.
Remove reuben sandwich from grill or pan. When slicing a reuben sandwich in half, do it with the tip of the knife pointing down, toward the cutting surface. Cut the sandwich carefully, almost with a ‘sawing’ motion. Reuben sandwiches have a propensity for falling apart and becoming a sticky mess, when cut without care.
Served with cole slaw, potato or macaroni salad, or baked beans, reuben sandwiches are a taste treat that many, many people absolutely love. After reading this article, the hungry consumer should know how to make a reuben sandwich, restaurant style.
Needed for one reuben sandwich..
4 oz thinly- sliced , lean corned beef
2 thin slices of Swiss cheese
2 Tablespoons of sauerkraut
2 Tablespoons of Thousand Island dressing
2 slices of rye bread