There is nothing better than a good reuben sandwich! And Saturdays are good sandwich days!
In New York, generations of immigrants from all over the world and their contribution to cooking have allowed New Yorkers to enjoy a myriad of dishes. One of the many things I enjoyed growing up was a good Jewish Reuben Sandwich. The secret to this sandwich, as far as I’m concerned is the bread, good Jewish rye bread. There were many places to get a good Reuben when I was growing up but one I enjoyed was at a little local family owned Jewish deli and here is the recipe that was shared.
- 4 slices good jewish rye bread
- 2 tbs butter -room temperature
- 6 oz corned beef – sliced thin
- 6 oz deli sauerkraut – drained
- 4 slices swiss cheese
- vegetable oil – for frying
- pickled gherkins – on the side
- russian or thousand island dressing
- Spread mayonnaise on two of the bread slices.
- Spread the Russian dressing on the other two slices.
- Divide the meat, cheese and drained sauerkraut equally on the mayonnaise bread slice.
- Top with the other slice of bread and press firmly with the back of a large spatula or the flat of your hand.
- Lightly oil and then heat a non-stick pan or a griddle on medium-high heat.
- When hot slide the sandwich onto the pan or griddle and press down firmly with a spatula.
- When that side is crisp and golden, butter and repeat with the other side making sure to press down with a spatula.
- When finished the bread should be crusty and the cheese melted and oozing slightly.
- Remove from the pan, cut in half and serve with the pickled gherkins. Enjoy while warm.
- 2 tbs mayonnaise
- 1 – 2 tsps chili sauce – to taste
- 2 tbs sweeet gherkins – chopped
- ½ tsp freshly squeezed lemon juice
- 1 ½ tsp creamy horseradish
- 1 garlic clove – minced
- ½ tsp worcestershire sauce
- pinch of paprika
- Mix all ingredients in a bowl and cover until ready to use.
- ¾ Cup Mayonnaise – preferably Hellman’s
- 3 Tbs Sugar
- 1 ½ tsp White Wine Vinegar
- 1/3 Cup Canola Oil
- ¼ tsp Dry Mustard – preferably Coleman’s
- ½ tsp Celery Seed
- Freshly Ground Pepper
- 2 Tbs Lemon Juice
- ¾ Cup Half and Half – not low fat
- ¼ tsp Salt
- 1 Onion Small – finely chopped
- 1 Large Head Cabbage – finely shredded or chopped
- Blend mayonnaise, sugar, vinegar and oil.
- Add dry mustard, celery seed, lemon juice, Half and Half, salt and pepper.
- Stir until smooth.
- Mix cabbage and onion in a large bowl and pour dressing over all.
- Toss well and let sit for several hours in the refrigerator to marinate. Stir well before serving.
Note: If you use a red onion, it will be a festive pink.