17 November, 2015
Over The Top Reuben Sandwich
I have loved Reuben sandwiches since I was a kid. There has always just been something about how the flavors of the salty corned beef, slight bitterness of swiss cheese, sour of the sauerkraut, and the sweetness of the Thousand Island dressing.
I frequently depart from tradition and make it on sourdough bread. My favorite was an extra sourdough rye made by Oroweat but, sadly, they discontinued it long ago. So now I mostly resort to an actual sourdough I can get locally. It comes in large rounds, so if the portions below seem enormous, it’s because they probably are*. I’m blaming the bread (it can’t have anything to do with my appetite).
I was pretty set in how I make this until I saw some clickbait thing (may have been Buzzfeed but I don’t remember), on Facebook, about how to make an “inside out grilled cheese sandwich”. Hmm. I was intrigued. The pictures sold me. I made a “grilled cheese” based off of their recommendations. Why is “grilled cheese” in quotes? Well that would be because my girlfriend looked at me one day and said,” These aren’t really grilled cheese sandwiches anymore.” Ok, she had a point. I had added bacon and smoked turkey various other things. Ok, I may have gotten carried away, but only in the tastiest ways possible. This led to my current version of the Reuben. And it is glorious, or at least I think so!
*If you want to use smaller slices of bread or you just eat smaller portions, feel free to cut the recipe in half. You can also make a large sandwich, and split it in half to share.
- 4 slices of Bread (tradition calls for rye, but I typically use sourdough)
- 8 Tbsp Sauerkraut
- 8 Tbsp Thousand Island Dressing
- 8-10 ounces Corned Beef
- ½ C shredded Cheese (I use a half and half mix of swiss and gruyere, comte, or white cheddar. You can pick what you like)
- 5 slices of Swiss cheese (pre sliced is fine, just don’t use the processed stuff as it will ruin the sandwich)
- 4 Tbsp Butter (softened)
- Shred the cheese.
- Butter the outsides of all bread slices and apply the cheese to the buttered side. Save a couple pinches
- If corned beef is cold, bring the pan up to medium heat. Place the corned beef in the pan until the fat is translucent and remove from pan.
- Place the corned beef, swiss cheese, and sauerkraut on the non buttered side of two slices of the bread. Top the sauerkraut with the Thousand Island dressing. Then place the bare side of another piece of bread on top.
- Place in the preheated pan with a burner set to half way between medium and medium high. Place a pinch of cheese next to the sandwich at the same time. You’ll use this to judge the doneness of the outside of the sandwich without having to flip it in the pan. When the cheese is melted but only faintly changed color, flip the sandwich, and pull the melted cheese out of the pan. Add another pinch for the second side. When the second pinch starts to brown, the Swiss cheese in the sandwich should be melting out. Remove the sandwich from the pan and repeat.
- Cut sandwiches and serve with your choice of accompaniments. Enjoy!