Reuben Sandwich


Who's Reuben anyway? After a little googling, I discovered that Reuben, the owner of New York City's Reuben's Delicatessen, created this sandwich back in the day or at the very least dubbed it "The Reuben Special" and offered it at his deli. While there seem to be a few different origins floating out there on the internet, I can tell you that this is a much-loved sandwich here in New York. Here is my mouth-watering version of a Reuben Sandwich, layers of juicy corned beef, cheese, and sauerkraut slathered with my special sauce.


Ingredients for Reuben Sandwich:


Sandwich:

leftover corned beef

rye bread, 2 slices per sandwich

sauerkraut, drained, about a cup per sandwich

Swiss cheese or Jarlsberg, a couple of pieces per sandwich

butter, enough to smear on each piece of bread for grilling


Special Sauce:

1 1/2 cups mayonnaise

1/3 cup + 2 tablespoons ketchup

1 tablespoon + 1 teaspoon chopped red onion

2 tablespoons chopped dill pickle

1 teaspoon Worcestershire Sauce


I used a panini grill for this recipe. Click HERE for information on my grill.


Time-Saving Tip: Prepare the special sauce up to a day in advance.


Let's see what we need.


Time to cook.


In a small bowl, combine all of the Special Sauce ingredients.


Preheat the grill. Smear butter on two slices of bread and then turn over. On the non-buttered sides of the bread generously spread some of the special sauce on both slices. Layer one slice with juicy corned beef I like to make it reasonably thick but not so thick that I can't bite into the sandwich. Top the corned meat with about a cup of sauerkraut and a couple of slices of cheese. Cover with the other piece of bread.


Place the sandwich in the press. Grill until ready.



It's ready! My Reuben Sandwich filled with hot corned beef, gooey cheese, sauerkraut, and my special sauce makes this a mouthwatering sandwich. Reuben knew what he was doing.


Enjoy!


Reuben Sandwich:


Sandwich:

  • leftover corned beef

  • rye bread, 2 slices per sandwich

  • sauerkraut, drained, about a cup per sandwich

  • Swiss cheese or Jarlsberg, a couple of pieces per sandwich

  • butter, enough to smear on each piece of bread for grilling


Special Sauce:

  • 1 1/2 cups mayonnaise

  • 1/3 cup + 2 tablespoons ketchup

  • 1 tablespoon + 1 teaspoon chopped red onion

  • 2 tablespoons chopped dill pickle

  • 1 teaspoon Worcestershire Sauce


  • I used a panini grill for this recipe. Click HERE for information on my grill.

  • In a small bowl, combine all of the Special Sauce ingredients.

  • Preheat the grill. Smear butter on two slices of bread and then turn over. On the non-buttered sides of the bread generously spread some of the special sauce on both slices. Layer one slice with juicy corned beef I like to make it reasonably thick but not so thick that I can't bite into the sandwich. Top the corned meat with about a cup of sauerkraut and a couple of slices of cheese. Cover with the other piece of bread.

  • Place the sandwich in the press. Grill until ready.

  • Time-Saving Tip: Prepare the special sauce up to a day in advance.

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