Tag Archives: pastrami

Reuben Sandwich Recipe

Let’s make GREAT Reuben sandwiches together!!

Reuben2

Photo Source – Google

This is my personal Reuben sandwich Recipe from the deli that I owned and still make them this way today. If you have a nice size flat solid surface griddle for your outside grill, that’s perfect! Or for inside – use an electric griddle.

  •  Reuben sandwiches are typically made with rye bread.  I like to use the marble rye but you can use any type of bread you would like.  (2 slices per sandwich)
  •  My favorite meats to use are:  Thinly sliced Peppered pastrami and lean corned beef – Using one or both – using a ¼ to 1/3 lb per sandwich (I like piling the meats high!)
  •  American Swiss Cheese (2 slices per sandwich) Regular Swiss can be used, too.
  • Sauerkraut -½ cup or a little more– the type of sauerkraut is going to be your personal choice. Mine is Bavarian which has a touch of sweetness with the tart and has caraway seeds. (Yummy!)
  • My favorite dressing is Thousand Island dressing (if you like a little sweet) or Brown Spicy Mustard (if you like it on the tart side) each works well on the Reuben.

On a bigger sized (325 degree) hot griddle….brush with a light coat of oil of your choice (so nothing will stick).  Visually, we are dividing the griddle in thirds. Making one sandwich at a time, place your sauerkraut on first one-third, meat(s) on the middle third and the 2 slices of rye bread on the outer third.  Getting everything piping hot and your bread lightly toasted is our objected.

For assembly: lay a slice of cheese on one slice of grilled bread. Place your HOT sauerkraut down first (on top of the cheese) then add the dressing of choice (my dressings are kept in a squeeze bottle so I can easily apply). Next, add your HOT grilled meats, and then top with the remaining slice of cheese…then another slice of grilled bread.  Leaving the sandwich on the grill a little longer, turning once…allows the cheese to melt into the meat(s) and sauerkraut.  (This forces the moisture from the sauerkraut to stay inside the sandwich and away from the bread) This assembly will need to go fast…so be prepared.  If you see your bread getting too dark then move it off to the side and assemble there…but put back on the grill when totally assembled to heat the cheese. Slice in half and serve.  You will find that this is a tasty way to make Reuben sandwiches …and you will want to serve them often.  Adds chips and a pickle spear and you have a great meal.

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