The Reuben Sandwich Recipe

The Reuben Sandwich Recipe

As already noted, when something turns out to be incredibly popular, several people often want to step in and take the credit for it. Funny that.First up to claim the title of Reuben Creator is Lithuanian grocer Reuben Kulakofsky, who is said to have invented it during a card game. His fellow competitor Charles Schimmel then put the sandwich on his hotel menu and it quickly shot to fame on account of its extreme deliciousness. Not having any of that, though, is a guy by the name of Arthur Reuben, who founded Reuben’s Delicatessen in New York. He is said to have cobbled the sandwich together when an actress unexpectedly visited the deli requesting something substantial to eat. A third claimant to the title was a dude named Fern Snider, who is said to have entered it into a sandwich competition (and won). Whatever the origins, this is a world classic among sandwiches; a true belly-stretching behemoth to be found in good Jewish delis, or… made at home using this recipe. It’s a monster, packed with as much salt beef as you can handle, Swiss cheese, sauerkraut, and Thousand Island dressing, all on toasted rye.

INGREDIENTS

2 slices light rye bread

Butter, at room temperature

2 tbsp Thousand Island dressing

2 tbsp sauerkraut, well drained

2 slices good-quality Swiss or Gruyère cheese

4–5 thick slices salt beef, with lovely wobbly fatty bits if possible

Heat a frying pan. Spread both slices of bread with butter on one side only. Place 1 of

them, butter-side down, on the pan. Spread 1 tablespoon of the Thousand Island

dressing onto the dry side of the bread. Make sure the sauerkraut is well drained, then

add this to the slice of bread, followed by the cheese and then the salt beef.

Spread the remaining dressing on the dry side of the remaining slice of bread and add it,

dressing-side down, to the sandwich. Press down several times. Carefully turn the

sandwich over and weigh it down by placing a heavy pan on top. When the sandwich has

turned crisp and golden brown on the bottom, flip it back over for 30 seconds or so, to

make sure the other side is properly heated through. Serve immediately.