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The Perfect Reuben (in my opinion)

The Perfect Reuben (in my opinion)

St. Patrick’s Day is Sunday, but I’ve done so many posts about Corned Beef & Cabbage (or Boiled Dinner) that I decided it was time to switch it up a little. But I’m not going to stray too far. Today I want to talk about that lovely little indulgence…the Reuben Sandwich. Many restaurants serve some version of a Reuben, and most are absolutely delicious. But when I have left over Corned Beef from St. Patty’s Day, I love to make my own version.

This is in no way a statement of the “best” Reuben, it’s simply me sharing the way I prefer to make mine.

  1. Start with a seeded rye bread, from a bakery. I like to find the rounder loaves with a crispy crust and softer middle.
  2. Conventional thinking is to use a nice sliced flat cut corned beef. However, I just can’t resist the flavor of a chunkier point cut beef. You will need to do a little extra work to cut off any excess fat, but the flavor is just so satisfying.
  3. Use a thick cut Swiss cheese. I prefer Boar’s Head brand
  4. Don’t forget the sauerkraut! While you don’t need a lot, it does need to be flavorful. I usually splurge and get an organic brand as my experience has been the generic brands don’t have a lot of “bite” to them.
  5. If you’re short on time, grab a bottle of Thousand Island dressing at the store, but I’ve been making my own using this recipe from Simply Recipes for the last several years and it’s pretty darn easy and delicious!
  6. Now, get out a skillet, preferably a cast iron one. Lightly butter the rye (real butter for this one!) Build your sandwich and then grill on both sides on medium heat until the rye is golden brown and the Swiss cheese is just starting to drip over the sides of the bread.
  7. Pour yourself a beverage of your choice and ENJOY!
Shelley Nicholson

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