August 06, 2016
Dinner, Lunch, Main Dish,
Beef, Vegetables, Cabbage, Jewish, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Father's Day, Weeknight Meals, Oven Bake, Stove Top, Make it from scratch, Sandwiches more
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"The Reuben Sandwich was invented by Arnold Reuben, a simple sandwich maker from New York City, who loved an actress who loved a very unique sandwich he created, with sauerkraut, at that.
It would become Arnold’s most famous Special, and the sandwich that bore his name would cement his immortality. All over the country Reuben sandwiches are synonymous to New York. Posted here in this recipe is a delicious offering courtesy of Zingerman's Deli as found on foodnetwork."
Preheat oven to 350 degrees F.
Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well. Yield: 2 cups
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Great sandwich - just like we always make and enjoy them. The dressing was really tasty as well. The only change I made,out of necessity, was to use pumpernickel vs. rye because I could not find a loaf of rye in the grocery store. I served this delicious sandwich with a side of horseradish/sour cream sauce just like they serve at our local deli. Used my panini maker vs. a skillet.
Yum. I found that I had no talent cutting the bread on a 45 degree angle, so my bread was just sliced. lol. This was simple to do and we really enjoyed these a lot. Thanks for sharing, ForeverMama. Made for CQ3 - NYC.
There's something magical about a perfect rueben sandwich when everything melds perfectly. I liked the Russian dressing although I ended up with far more than needed for our sandwiches. I drain the sauerkraut and then press it to remove as much liquid as possible. I use Bavarian sauerkraut. We like the slightly sweet touch and the notes of caraway seeds. Thank you for sharing your recipe!
We loved this recipe. The recipe for Russian dressing was easy and delicious. We will definitely be making this again.