The Best Damn Sandwich Ever - Secrets To Make the Classic Reuben Better

Whomever came up with the combination of ingredients in this classic sandwich is genius.  The history of the sandwich goes back years with a few different claims to the creation of the first Reuben.  Regardless of its origin, it is in my opinion the best sandwich ever.  That is if it is done right.

Done right, you will find very few who will not agree.  I have had several people who hate some of the ingredients by themselves (i.e. sauerkraut), but admitted after eating one that the combination of ingredients creates magic.

The secret is using quality ingredients and spending just a little time to do the little things that in the end will prove to you that this is the best damn sandwich ever.

The ingredient list is simple however the means at which you go about to obtain some of the ingredients makes all the difference.  Let me explain.

First up is corned beef.  If you are lucky you have access to a deli that makes their own corned beef in house, if you are not such as myself, skip the national brand stuff that will be in the deli case and buy a quality corned beef roast and braise it in beer with the pickling spices that come with the roast until tender, about 2 1/2 hours at 300 F.  Let cool completely and slice thin.

Next is the sauerkraut.  The best is the sauerkraut you make at home, it is super easy, good for you, but does take some time.  Best alternative is sourcing the best you can, fresh and definitely not in a can. 

For the Russian dressing you can't beat making it from scratch.  I have my goto recipe below.

When it comes to the cheese, a good Swiss is a must and if you want to spend a little extra go for Gruyère.

Finally use a good New York style Jewish Rye,  the caraway seeds in the bread are a game changer themselves.

As you can see by the points above, there can be some planning involved and a few preparations to make before moving on to the actual making of the sandwich.  

INGREDIENTS

Makes 4 

2lbs Corned Beef,  slice thin 

1lb Sauerkraut, drained

6 slices Swiss Cheese, 1 1/2 slice per sandwich

Russian Dressing, recipe follows

8 slices Jewish Rye Bread

Butter

Assemble sandwich by spreading Russian dressing on a piece of bread, place 1 1/2 slice of the swiss cheese, slices of corned beef, a mound of sauerkraut and top with another piece of bread that is spread with the dressing.  Spread butter on outside of the sandwich a cook over medium heat for about 5-7 minutes per side.

Russian Dressing

In bowl mix 3/4 cup mayonnaise, 1/3 cup chili sauce, 2 tablespoon sour cream, 2 teaspoon chopped parsley, 1 tablespoon minced onion, 1 tablespoon minced dill pickle, 1/2 teaspoon lemon juice, 1/2 teaspoon horseradish, 1/4 teaspoon Worcestershire sauce. Chill.

So there you have it, my all-time favorite sandwich done up with a little extra work that makes to me all the difference in the world.  Hope you try it and you feel the same.

Until next time, Cheers!

Scott