Reuben Sandwich

I love this time a year, when St. Patrick’s day is nearing. This is the time of year where I typically buy a couple of corned beef’s as they are typically on sale. It is also the time of year where I make a batch of corned beef hash, and get my Reuben sandwich on.

Reuben Sandwich recipe

My wife is not a fan of the corned beef. She calls it a meat from another planet because of its color and texture. I, myself argue with her and inform her that it is a delicious tasting part of the beef, known as the brisket. The corning comes from how they brine the meat. The result is a super tender piece of meat that is simply packed with some killer flavor.

Why is this Irish? Who knows, maybe because corned beef is typically used with cabbage on St. Patrick’s Day, and the leftover corned beef was used for sandwiches.

Ingredients:

  • 2 slices of good Rye bread
  • Thin slices of cooked corned beef
  • 2 slices of Swiss cheese
  • 1000 Island dressing
  • Sauerkraut, drained
  • 1 tbsp butter

Heat a large skillet on medium heat. Spread the butter on one side of each of the slices of Rye bread. Add one slice of the bread, butter side down, onto the skillet. Top with a thin layer of dressing. Add a slice of cheese. Add the corned beef. Add a bit of the sauerkraut. Add the swiss cheese. Add dressing to the other side of the bread, and place the bread on top, butter side up. Cook on medium to low heat for about 7 minutes per side. The goal is to get a nice golden brown crust on both sides, while at the same time heating up the contents of the sandwich. Flip the sandwich and cook the other side. After about 5 minutes on browning the second side, I remove from the heat, cover the skillet, and let everything get all happy.

Remove the sandwich from the skillet and serve with a nice pickle, or your favorite chips or fries. Delicious with a nice cold beer.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Reuben Sandwich”

  1. Ah yes, a favorite of the Jews. Instead of 1000 Island, I always have Reubens with horseradish mustard. Last summer I discovered Jake’s Deli uses horseradish as well, which gave me all the more reason to eat there far too many times.

  2. Oh, Reuben, how do I love thee?
    What’s weird about this sandwich is that I don’t like sauerkraut OR 1000 Island dressing normally, but they are must-have’s on this particular combo.
    I got turned on to the Reuben in the 70’s, when my dad would send me down the street to pick up a couple of these from an Italian restaurant called Guiseppe’s that also made KILLER deli-style sandwiches. They were the size of a car hubcap, LOADED with tender corned beef and all the rest, and DRIPPING with Swiss cheese.
    Later on, in my 20’s, I worked as a line cook at a restaurant that made a Reuben with homemade purple cabbage sauerkraut, and that was fantastic as well.
    One of my all-time favorite sandwiches, well-represented here, thanks!

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