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.
corned beef, either from the deli section or home made
butter for the bread
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.