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.
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.