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.