The Reuben Recipe-Confident in the Kitchen-Jean Miller

The Reuben

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The first time I made The Reuben for Dane and Jessi, I assured them that they would NOT like them because of the sauerkraut. So, of course, they proved me wrong by promptly gobbling them down.

If you can make or find artisan rye bread, I highly recommend it over the typical “rye” loaves you find on the grocer shelf. Why? Because, if you look at the ingredients, you will often see that they add coloring agents to make the crumb look rich. And the texture is frequently too soft to stand up to the sandwich filling. Therefore, do yourself a favor and go for the real deal!

The Ultimate Reuben Recipe

  • Makes: 4 sandwiches
  • Calories per: 736
  • Active Time: 20 min
  • Total Time: 20 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • 8 slices artisan rye bread
  • 8 teaspoons butter, softened
  • 8 slices baby Swiss cheese
  • 8 slices corned beef
  • 4 tablespoons Thousand Island Dressing
  • 4 ounces sauerkraut, squeezed dry
Evenly spread 1 teaspoon butter on 1 side of each piece of bread, taking care to reach the edges. Those will form the outside of the sandwiches. Inside each sandwich, layer in the order listed.

 

1 slice cheese
1 slice corned beef
1 tablespoon dressing
1 ounce sauerkraut
1 slice corned beef
1 slice cheese

The layer order maximizes heat exposure of the cheese and meat and minimizes contact of moist ingredients with the bread.
  In a 12-inch tri-ply everyday pan over medium heat, arrange the sandwiches. Gently press the tops to level; cover and grill until uniformly toasted on the bottom (~7 minutes). With a big, flexible spatula, turn and repeat for the second side. Serve hot. Long and low toasting heats the sandwich through and brings the flavors together.

 

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