Grilled Reuben Sandwiches

Arnold Reuben (1883-1979), opened a deli in New York City in 1908. After a few relocations it settled in its final home at Madison and 58th, where it stayed for the next three decades. As the story goes, in 1914 an actress by the name of Annette Seelos, who was working on a Charlie Chaplin film at the time, stopped into Reuben’s. Allegedly she stated: “I’m so hungry I could eat a brick.” Reuben took some rye bread and added Virginia ham, turkey, Swiss cheese, coleslaw and Russian dressing. Seelos was so pleased with his concoction that she requested it be named after her. Reuben, taking his due credit and rebuffing her narcissism stated: “The hell I will. I will call it a Reuben’s Special!”

This is truly the only way I can eat corned beef: on a Reuben sandwich. On many occasions, Rick and I have ordered Reuben Sandwiches when we eat out. It’s just so unique in taste and it always varies from one restaurant to another, and the smell of kraut reminds me of Russia, and it reminds Rick of Germany. Anyway, we took matters into our own hands this weekend and made our very own scrumptious Reuben sandwiches. Granted, there are a million recipes on the web for Reubens and there are a number of possibilities. The sandwich is forgiving, so don’t worry, whatever you do it should turn out great!

Ok, let’s make Reuben Sandwiches!

GRILLED REUBEN SANDWICHES (FOR TWO SANDWICHES)

4 slices Rye or Marbled Rye Bread
Melted Butter
8 slices Swiss Cheese (about 1/8 inch thick)
8 ounces Corned Beef, sliced thinly (get the exact amount at the deli counter of the food market)
1 cup Sauerkraut
1⁄2 cup Russian Dressing* or Thousand Island Dressing

Preheat oven to 350 degrees.

1. Wrap corned beef in foil with a few sprinkles of water. Enclose the meat in foil and place in the oven for ten minutes.

2. Drain sauerkraut well and put on the griddle to heat and then remove.

3. Meanwhile, brush one side of each slice of bread with butter and put butter side down on a medium hot griddle (or skillet or panini press).

4. Place the meat on the bread, followed by the sauerkraut, dressing and then the cheese. Top with the other slice of bread.

5. If using a grill, press it down with a sandwich press or a heavy skillet and flip it when the first side is browned. If you can, use a panini press. The sandwich cooks in about 5 minutes.

Don’t hesitate to pile on a lot of everything! The more butter, meat and cheese on the bread, the tastier the Reuben! Anyway you slice it, you’ll have a great sandwich

*RUSSIAN DRESSING

3 oz. mayonnaise
1 oz. ketchup
1 oz. minced onions or chives
1 teaspoon horseradish
1 teaspoon lemon juice
Half teaspoon paprika
Chopped parsley or dill to taste
Salt and pepper to taste