This is one version of the most famous sandwich created by the famous New York restaurant, Reuben's. Most of the sandwiches on their large menu were created for celebrities, and rumor has it that this was created for Ed Sullivan back in the 60's (of course he liked chopped chicken livers on his sandwich, too, but not me!) One mistake many people make is "grilling" the sandwich, mashing it down so it becomes a flat hard mess. This one should be just "toasted", and not mashed down...so handle it with your hands if you have to.
Yields: 1 sandwich
Prep.Time: 10 minutes
2 slices fresh rye bread
3 tablespoons Russian salad dressing
8 ounces very thinly sliced cooked corned beef
2 slices very thinly sliced Swiss cheese
2 tablespoons fresh sauerkraut -- rinsed and drained
Fresh ground black pepper
1 tablespoon butter or margarine
Sour or dill pickle wedges
Spread one side of one bread slice with just a little bit of the Russian dressing. Place sliced corned beef on it; top with cheese. Spoon sauerkraut on top of cheese and sprinkle with a grind of fresh black pepper; top with remaining Russian dressing. Put the other bread slice on top of it all. Heat butter in a 10-inch skillet; carefully place sandwich into the skillet and cook 2 minutes or until lightly brown. Carefully turn sandwich and cook the other wide 2 minutes or until lightly browned. Cut sandwich in half, place on a serving plate and serve with sour or dill pickle wedges.

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved