Sitting here with my tummy very full, I was thinking it’s funny that most people associate the Reuben sandwich with St. Patrick’s Day. I suppose it’s because of the main ingredient – corned beef. However, the Reuben actually originated in the United States as a deli sandwich, and though the inventor of this delectable concoction is debatable, he was most probably German…not Irish. At our house, we typically enjoy corned beef, cabbage and potatoes on day one, and then Reubens and homemade potato chips with the leftovers. This weekend’s busy schedule had us going straight to the Reuben sandwiches today.
Here’s how I make my melt in your mouth Reubens: Prepare the corned beef. It should be amazingly tender when it’s ready. Have you ever eaten a Reuben sandwich at a restaurant and when you take your first bite, the entire piece of corned beef pulls out because it’s too tough to bite through?? That won’t happen here!
Heat a non-stick skillet, or my favorite, a cast iron skillet over medium heat. I love the flavor of real butter and olive oil, so I butter the bread on one side and also drizzle a little olive oil in the skillet just before I toast the sandwich. Build the sandwich. I suggest bread, cheese, dressing, sauerkraut, corned beef, more cheese and bread. Having the cheese on both sides helps to “glue” the sandwich together and having the moist ingredients in the middle keeps the bread from being soggy.
Toast until a deep golden brown on each side and the cheese melts. Let sit for a minute or two before cutting in half for easier handling (I say that, but it will still be simply so tender and ooey gooey that it will be a wonderfully messy eat!) Serve with chips and enjoy!! Now I can’t wait until leftovers tomorrow!