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Classic Reuben Sandwich
- 8 slices marbled rye bread toasted (with butter, optional)
- 1/2 cup thousand island dressing
- 1 lb corned beef sliced thinly
- 4 slices swiss cheese
- 1 cup Crockadill Sauerkraut, Pure or German flavor
- Fry the corned beef in a pan in a pile (one pile per sandwich.) Cook one side first, then flip. Add two slices of swiss to each pile, and cook until the swiss is gooey and melty.1 lb corned beef, 4 slices swiss cheese
- Spread thousand island on both slices of bread.8 slices marbled rye bread, 1/2 cup thousand island dressing
- Squeeze the juice out of the sauerkraut to prevent sandwich sog. Add to bread.1 cup Crockadill Sauerkraut,
- Top with melty stack of meat & swiss.
- Enjoy your gourmet Reuben sandwich!
Reubens, the king of sandwiches.
Such an incredible combination of flavors and textures!
Crusty bread, creamy dressing, tangy kraut, ooey gooey cheese. And the meat – oh, the meat.
The last time I made this, I used pastrami from Uintah Packing. Man, that is some GOOD stuff. Presliced, so all you do is fry it up in a pan, then melt the swiss cheese right on top. Apparently, a Reuben made with pastrami is called a Rachel. Who knew?
Smith’s also sells corned beef in their Deli department, and it’s delicious. Would work great for this.
Or, you can go full hog and oven-braise a whole corned beef brisket. That would be incredible. But you can’t go wrong with any of these options!
As for kraut, I recommend Pure or German for this recipe.