Layers of tender corned beef, melty swiss & slightly “sour” kraut slathered with creamy dressing and sandwiched between grilled marbled rye make an awesome NY Deli Style Reuben
The deli that I worked at when I was younger replaced the rye bread with a marbled rye-pumpernickel bread which I love and used Thousand Island dressing instead of the traditional Russian Dressing
For each sandwich, you’ll need two slices of bread, some sauerkraut, thick sliced swiss cheese, Thousand Island Dressing & thinly sliced corned beef
Where did the Reuben originate?
Truthfully, I have no idea where the Reuben sandwich originated from. Some say New York City, some say Omaha, Nebraska. Two guys each with the name of Reuben claimed the rights to this sandwich, but I’ll let them both fight it out
We rarely put the butter in the fridge at the deli, and it made spreading the butter on the bread so easy
So let’s start with room temperature butter and spread on two slices of the bread
On the non-buttered side of each piece of bread, slather some Thousand Island Dressing to taste. Some of us are over-condiment-ers and some are non-condiment-ers, so add as much or little you like
Let’s work on the layers… add two slices of thick swiss on top of the dressing and add at least 3 ounces of corned beef and about 1/3 of a cup of well drained kraut
It’s important to drain the kraut and then squeeze out whatever liquid remains so the sandwich is not soggy
I believe the key to any grilled cheese sandwich is to have cheese on both sides of the ingredients. It kind of glues everything together and is well, more cheese!
Add two more slices of cheese over the kraut, slather some more Thousand Island dressing on the non-buttered side of the bread and we’re ready to roll!
Ah, a thing of beauty. Build another one for a friend, or two or three more depending upon the amount of hungry people you need to feed
Let’s get cooking!
Preheat a large pan, over medium heat. I put a small swirl of butter in the pan even though we’ve buttered the outside of the bread
This is an active-cooking-part of the recipe. Meaning, don’t watch a Gilmore Girls re-run or scroll through Instagram…
After 3 minutes, flip each sandwich. Cook for another 3-4 minutes. You may need to move the sandwich in the pan to less hot areas so it doesn’t burn but still gets crisp
Once the cheese is melty and the bread is nicely toasted, remove to a cutting board and let sit a minute or two for the cheese to set
All I know is that we’ve been eating these post St. Patty’s Day sandwiches since I can remember. I almost think I like the leftover version of our traditional Irish meal better than the corned beef and cabbage itself!
Check out some of our other St. Paddy’s Day favorites!
Instant Pot Corned Beef and Cabbage
Enjoy!
Simply Sundays ~ NY Deli Style Reuben
Ingredients per sandwich
Two slices of marble rye bread
3 ounces thinly sliced corned beef
1/3 cup of sauerkraut
3 ounces of thick sliced Swiss cheese
Thousand Island Dressing to taste
Butter for cooking
Directions
Spread room temperature butter on the rye bread; on the non-buttered side of each piece of bread, slather some Thousand Island Dressing to taste
Add two slices of thick Swiss on top of the dressing and add at least 3 ounces of corned beef and about 1/3 of a cup of well drained kraut
It’s important to drain the kraut and then squeeze out whatever liquid remains so the sandwich is not soggy
Add two more slices of cheese over the kraut, slather some more Thousand Island dressing on the non-buttered side of the bread
Preheat a large pan, over medium heat and melt a small swirl of butter in the pan
After 3 minutes, flip each sandwich. Cook for another 3-4 minutes. You may need to move the sandwich in the pan to less hot areas so it doesn’t burn but still gets crisp
Once the cheese is melty and the bread is nicely toasted, remove to a cutting board and let sit a minute or two for the cheese to set; slice and serve
Tools used to make this recipe
Simply Bamboo Maui Bamboo Cutting Board
NuWave Flex Precision Induction Cooktop
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