Category: Beef
NY Deli Style Reuben
If layers of tender corned beef, melty swiss & slightly “sour” kraut slathered with creamy dressing and sandwiched between grilled marbled rye sounds good, then you’ve come to the right place!
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
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
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
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
© Simply Sundays 2019
All rights reserved
Skirt Steak Crostini
Coffee Rubbed Porterhouse
Grilled Steak with Chimichurri
No, Chimichurri isn’t some mythological creature that no ones seems to be able to photograph
In fact, it’s a tasty sauce with Argentinian origins that happens to go great with grilled meat, chicken and fish
Although there are variations, traditionally the main staples are parsley, garlic, chili flakes, vinegar and olive oil
We are adding a little honey and cumin to ours and we are serving this with steak
We have a 2 pound london broil
We like to score the meat on both sides to allow the marinade to really penetrate
Try not to cut to deeply
Now for a little marinade
You will need 1/2 cup of olive oil, 2 grated garlic cloves, 2 tablespoons of paprika and 1 teaspoon each of kosher salt and ground black pepper
Add the ingredients to a bowl
Whisk until combined
Place the meat in a resealable baggie, pour in the marinade
Force all the air out of the bag, seal and rub the meat around to evenly coat
Refrigerate for an hour, or overnight
Let’s work on the Chimichurri so we can refrigerate it, which will help the flavors to meld
We will need 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes
Place all of these ingredients into a food processor and give it a whirl
Taste and adjust the seasoning as needed
I like to add in additional chopped fresh parsley for more body in the Chimichurri
Place in the refrigerator while you grill the meat to allow the flavors to meld
Take the meat out and let it rest on the counter for at least 15 minutes before grilling
I’m grilling this at around 350 F over direct heat
Place the meat on the grill at an angle and cook for 5 minutes
Turn (not flip) and cook another 4 minutes
Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a few degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing
Once rested, slice the meat against the grain
Looking real good!
We served this with topped with our delicious Chimichurri!
Enjoy!!!
Simply Sundays! ~ Grilled Steak with Chimichurri
Ingredients
2 pound london broil
For the marinade
1/2 cup olive oil
2 garlic cloves
2 tablespoons of paprika
1 teaspoons each of kosher salt and ground black pepper
For the Chimichurri
1 packed cup of fresh parsley (plus more)
2 garlic cloves
1/2 cup of olive oil
1/3 cup of apple cider vinegar
1 tablespoon of honey (more as needed)
1 teaspoon each of kosher salt and ground black pepper
1/2 teaspoon each of cumin and crushed red pepper flakes
Directions
For the marinade
In a bowl, whisk 1/2 cup of olive oil, 2 garlic cloves (grated), 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper
Score the london broil on both sides. Place into a resealable baggie. Pour in the marinade, squeeze the air out and seal. Rub the meat around to coat evenly. Marinate for at least an hour or overnight
Take the meat out and let it rest on the counter for at least 15 minutes before grilling. Grill this over indirect heat at around 350 F. Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes. Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing. Once rested, slice the meat against the grain
For the Chimichurri
Place 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes into a food processor and blend
Taste and adjust the seasoning as needed. Add in another bunch of fresh chopped parsley for body. Place in the refrigerator so the flavors meld
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Wilton 3 Piece Cookie Sheet Set
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