One of my very favorite sandwiches is the Reuben. There is just something about the combination of all those wonderful ingredients: corned beef, melty swiss cheese, sauerkraut, thousand islands dressing – all lovingly nestled between two buttery and toasty pieces of bread. Very yummylicious!
So today I found myself in the mood for this glorious epicurean delight and what with the recent celebration of St. Patrick’s Day, I thought it a fitting sandwich to share with you. Many of you may still have corned beef and sauerkraut on hand. If not, a quick trip to the market is wholeheartedly encouraged.
In the making of these sandwiches, I proudly confess that I never buy Thousand Islands Dressing. It is so easy to make and requires little more than your regular staple items: mayonnaise, ketchup and sweet pickle relish. Yep, believe it or not, just by mixing these three items together you will have a great tasting Thousand Islands Dressing. However, for my homemade version that I am sharing with you here today, I am also adding cider vinegar, lemon juice, and sugar… just to kick it up a notch! If you don’t have cider vinegar you may certainly substitute plain vinegar. If you don’t have lemon juice, no problem, just don’t include it.! This truly is a versatile little workhorse of dressings and plays a starring role in what makes the Reuben such a tasty sandwich.
So let’s get started with the dressing:
Thousand Islands Dressing:
1/3 c mayonnaise
3 tbs ketchup
2 tbs sweet pickle relish
2 tsp sugar
1/2 tsp apple cider (or plain) vinegar
1/2 tsp lemon juice (optional)
In a small mixing bowl, combine all ingredients. Stir well to blend. Set aside while preparing sandwiches.
And now, for the Reuben…
Deli-Style Reuben Sandwich:
2 slices rye or pumpernickel bread
4 oz. corned beef, thinly sliced
2 oz. swiss cheese, thinly sliced
2-4 oz. sauerkraut, heated (see *note)
Thousand Islands Dressing, above
1 tbs butter or olive oil, divided
Create sandwich by spreading Thousand Islands Dressing on one of the slices of bread. Upon the dressing, layer the corned beef, swiss cheese, and sauerkraut. Cover with remaining slice of bread and set aside while preparing the pan. Place butter or oil in a cast iron skillet or frying pan and heat to medium, allowing butter or oil to heat through. Place sandwich in pan, press down with spatula, and toast until golden brown on the underside (about 2 minutes). Turn over with spatula and repeat with remaining side, toasting until golden and the cheese has melted. Remove from heat and serve.
*Note – Personally, I like to gently heat the sauerkraut in a small saucepan ahead of time to ensure that it is nice and warm in my grilled sandwich, but this is entirely optional.
As always, thanks for stopping by. For those of you who may have never tried this sandwich before, do give it a try… it is delicious. And for those of you who, like myself, consider this a personal favorite, be sure to treat yourself to this delicious and satisfying sandwich.
Until next time everyone…
May your plates be abundant and your house filled with love and happiness!