For those of you who don’t know how to make a Reuben sandwich…
have never had a Reuben sandwich…
or (dare I say it?) don’t know what a Reuben sandwich is…
This post is for you.
I had my first Reuben sandwich in years last night, and it was a lovely thing indeed.
Although exactly who invented the Reuben sandwich is a bit fuzzy, it seems to have been invented in sometime in the first have of the 20th century by someone name Reuben. How vague is that, right? But it’s such a good sandwich, who cares really? I know I don’t. :)
It’s a hot sandwich with sauerkraut, sliced meat (either pastrami or corned beef), Swiss cheese, and dressing (either Thousand Island or Russian) on either rye or pumpernickel bread.
To make mine, I spread Thousand Island dressing on one side of all the slices of bread, then covered half the slices with Swiss cheese, half the slices with sliced pastrami and sauerkraut, and then stuck the pan under the broiler until they were hot and the cheese was melted. You could also just toast them in the toaster.
There’s several variations of the sandwich, but I’m not really familiar with them. Why mess with a good thing, right? I like the classic.
I’m going to go have make me another Reuben for lunch now, hehe.