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I love Reubens. I spent 10 years living in Baltimore eating every chance I got on Corned Beef Row. It was two solid blocks of delicatessens. Knishes, lox, kosher dogs and of course Reuben sandwiches piled with corned beef and sauerkraut. Now I'm making my own and this recipe comes close to my remembered sandwiches from my younger days in Baltimore. Click next to find out what you need to whip up one these beauties for yourself.

Step 1: Fixings

For a true Reuben you'll leave the 1000 Island dressing in the fridge. Find some Russian dressing for a taste sensation.

Russian dressing
corned beef, either from the deli section or home made
butter for the bread
sauerkraut
Swiss cheese

Step 2: Construction

Lets start with a piece of rye bread. Spread butter on one side and place it butter side down into a skillet. We're going to build the sandwich right there in the pan. Slice your corned beef really thin and layer it on the bread. Pastrami works really well here also.

Once you have your meat piled up get a slotted spoon and get some sauerkraut out pressing the spoon to squeeze some of the juice out. Spread some sauerkraut on top of the meat.

Liberally pour the Russian dressing over the sauerkraut.

Top with the swiss cheese and place another slice of buttered rye bread on top with the buttered side up.


Step 3: Put a Lid on It.

Now we're ready to cook. Put the pan on the heat at medium high. Now the secret here is to put a lid on it. We want to get the filling hot and the cheese to melt but if you heat it slow the bread gets soggy. The lid will keep the heat in while your frying the bread nice and brown. Fry the sandwich for 3 to 5 minutes checking occasionally by lifting up a corner with a spatula.

When the bread is golden brown we're going to flip it. If you like your Reuben stuffed like I do this can be a problem. Stuff goes everywhere when you try to turn it over. Here's the trick. Get the largest spatula you have and slide it under the sandwich and pick it up. Now take the pan and turn it upside down above the sandwich. Holding the sandwich to the pan turn it back rightside up. Not bad eh?

Fry the other side until its brown, 2 to 3 minutes.

Serve with a nice crisp kosher dill pickle and sit down to a wonderful meal.

<p>Try not to burn yourself while the pan is inverted. Not as easy as it sounds.</p>
<p>My mouth is watering. Had not thought about making my own, but no more trouble than a grilled cheese. Thanks!</p>
Yummmm....<br><br>For those reading that don't have Russian dressing on hand. You have a couple options:<br><br>My simple way:<br>2:1 ratio Mayo to ketchup (or if you prefer Heinz chili sauce)<br><br>Feeling fancy way (I do it by taste so these are approximates):<br>1/2 c Mayo<br>1/4 c Ketchup<br>1 tsp Horseradish<br>1/2-1/4 tsp minced onion<br>punch/pinch of sugar<br>*Note: If use want to use onion powder conversions then try to let it sit for 30min to an hour <br><br>Premium way:<br>Look up the vast amount of 10+ ingredient recipes and follow them or... just buy the bottle. :)
This looks amazing! Also an excellent trick to flipping a huge sandwich. I'll have to tell my boyfriend - everything he makes is overstuffed. :D
I lost a few sandwiches before I came up with that. Thanks for commenting.
With St. Patrick's Day behind us there is left over corned beef and I always like to make a Reuben with it. I have never hear of Corned Beef Row in Baltimore and someone should essay that for Instructables. Last, let me show you to my foray into the Reuben. I hope you like my dressing.<br><br>http://dangermencooking.blogspot.com/2007/12/i-believe-that-first-ruben-sandwich-i.html<br><br>
I don't know for sure that its still there but it was a great place to get take out in the 80's. I will definitely have to bookmark that blogspot just in case I need to make 1150 sandwiches sometime!
It is the best choice of breakfast.

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Bio: I'm just a guy that likes to do stuff. Build stuff, tweak stuff, cook stuff, etc.
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