Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan’s Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich.
American Reuben Sandwich
Course: MainCuisine: AmericanDifficulty: Medium2
servings20
minutes15
minutes900
kcal35
minutesReuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of many theories, it was invented in 1914 at Manhattan’s Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich.
Ingredients
1 kg / 2 lb pastrami
10 slices light rye bread
10 slices Swiss cheese
Butter , for spreading
- QUICK SAUERKRAUT
1 tbsp grapeseed oil
1/2 onion , thinly sliced
350g/ 12 oz white cabbage , thinly shredded (1/4 large head, 6 – 8 big handfuls)
1 1/4 cups (300ml) cider vinegar
1/3 cup (85 ml) water
1 tsp salt
2 tsp sugar
1 tsp caraway seeds , optional (Note 2)
- RUSSIAN DRESSING:
1 tbsp onion , finely minced
1 tbsp dill pickle/gherkin , finely minced
3/4 cup mayonnaise
1/4 cup sour cream (can sub more mayo)
2.5 tbsp sriracha, spicy ketchup or Chili Sauce (or 1/4 cup ketchup + 2 tsp tabasco) (Note 3)
3 tsp horseradish (jar), to taste (spicy/tang)
1 tsp Worcestershire sauce
1/4 tsp sweet paprika
Directions
- RUSSIAN DRESSING:
- Mix ingredients, refrigerate 20 minutes+ (keeps 2 weeks).
- QUICK SAUERKRAUT:
- Dissolve sugar and salt in vinegar.
- Heat oil in a large pot over medium heat. Add onion and cook for 2 minutes to soften, don’t let it brown.
- Add cabbage, vinegar, water and caraway seeds, give it a toss.
- Cover, cook on low for 15 minutes, mixing once at 10 minutes.
- Transfer to container (including liquid), cool until just warm. Keeps 2 weeks in the fridge.
- PREPARE PASTRAMI:
- Thinly slice still cold pastrami (Note 1). Place in a container with a couple of tablespoons of pastrami liquid (reserved from cooking, see pastrami recipe).
- Microwave to warm through (or use other methods of choice etc cover with foil and place in oven).
- ASSEMBLE REUBEN:
- Preheat grill/broiler to medium high with shelf about 25cm/10″ from heat source.
- Toast bread. Spread with butter, then 1 tbsp Russian Dressing on each piece.
- Pick up pastrami and let excess juices drip away, then place on bread.
- Do the same for sauerkraut, pile onto pastrami, then top with cheese.
- Also, place cheese on other slices of bread (ie with just Russian Dressing).
- Place under the grill until cheese is just melted. Sandwich together and devour while hot!
