Originally published on April 1, 2015
Reuben sandwiches always remind me of my mom. I remember going out to eat with the family when a bunch of us were still just kids. If they had Reubens on the menu, my mom would flip-flap her menu closed, put it back on the table, and happily declare, “I’m having the Reuben.” I didn’t get it. Wasn’t a Reuben, after all, just a sandwich? Ladies and gentleman, I’m here today to tell you I was wrong. Reubens are not just another sandwich. They’re a mountain of ooey-gooey that sops out the sides while you’re eating and plop down onto the plate, leaving you with tons of little bits to happily scoop up and munch on. They’re filled with the very best smoked meat, sauerkraut brininess, and that dressing that will leave you smacking your lips for days. No, just another sandwich these are not. They are heaven, and totally unlike anything else.
As I get older, every day I find that I’m just a little more like my mother (that’s not a bad thing, she’s a good woman.) But it might never be more apparent then when I go out to eat. Because now, as you may have guessed, if I see a Reuben on the menu, I’ll promptly close that menu up, set it on the table, and joyously declare, “I’m having the Reuben!”
Ingredients:
2 slices of rye bread
2 tablespoons butter
2 tablespoons Russian dressing
2 slices Swiss cheese
1/2 cup sauerkraut
1 cup (about 8 ounces) of the best quality smoked meat you can find
Directions:
1.) Butter one side of each slice of rye bread and preheat an indoor grill to medium-high heat. When the grill is hot, lay the bread, butter-side down, on the grill and leave for about 5 minutes, until the bread is nicely toasted and has developed grill marks. Towards the end of cooking, slather the two tablespoons of Russian dressing evenly over each slice.
2.) In a skillet, heat the smoked meat over medium-high heat, just tossing and stirring it slightly. The point here is not to grill the meat, simply just to warm it through.
3.) When the meat is hot, add the sauerkraut right on top, then lay the two slices of Swiss cheese. Let sit, lowering the heat if needed, just until the cheese is melted.
4.) Place one slice of rye bread on a plate or cutting board. Using a spatula, scoop up the meat mixture and lay it as nicely as possible over the rye bread. Cover with the other slice of rye bread. Cut the sandwich in half.
5.) Serve and enjoy!