A hearty sandwich for after work or during your favorite game
Almost any sports bar serves a Reuben, but we think you can make one even better! That's why we couldn't help but call it Better Than a Sports Bar Reuben.
What makes a perfect Reuben? Buttered and grilled rye bread, crisp, tangy sauerkraut, corned beef, gooey melted Swiss and Russian or Thousand Island Dressing. The problem comes when it’s either rushed and the cheese isn’t melted or the cheese is goey but the bread is burnt.
This makes the perfectly filling weeknight dinner!
I’ve got a method that’s almost foolproof in creating the perfect Reuben – first the skillet and then the oven to finish.
The sandwich has been around since the early 1900s although New York and Omaha both claim it was invented there. Reubens are made with corned beef and Rachels use pastrami.
It’s a perfect weeknight meal – hot and filling. It’s also great for entertaining. You can make several and keep them warm in an oven and serve them all at once. My nephew says it’s the best thing I make.
For sauerkraut, my favorite is Trader Joe's Sauerkraut with Pickled Persian Cucumbers. It's fresh tasting and not too sour like some brands and it's nice and crunchy.
All this talk about a Reubens has us thinking of another hearty sandwich with plenty of gooey cheese -- our Ultimate Super Bowl Sub that's piled high with meatballs in a marinara sauce and smothered with melted fresh mozzarella.
Better Than a Sports Bar Reuben
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Serves 2
4 slices of rye or pumpernickel bread
4 slices of Swiss cheese
2 T Thousand Island or Russian Dressing (plus more to serve on the side)
1 c sauerkraut (rinsed and dried)
8 oz of pastrami or corned beef
Preparation Instructions
1. Preheat oven to 350 (convection if you have it.)
2. Spread 4 slices of bread generously with Thousand Island Dressing
3. Place 4 slices of Swiss on bread, making sure the cheese is not hanging over so it will melt and burn.
4. Divide the meat into four portions and place on each of the four slices.
5. Divide the sauerkraut in half.
6. Place one half of it on piece of bread.
7. Place one half on another piece of bread.
8. Carefully put the remaining two without sauerkraut onto the bottoms with sauerkraut.
9. You should now have two sandwiches.
10. Heat oven-proof skillet or griddle to low medium heat.
11. Butter the top piece of bread of both sandwiches.
12. Put both sandwiches buttered side down in skillet.
13. Let brown for a minute or two.
14. Gently butter top two sandwich bread slices.
15. Turn both sandwiches over in the pan.
16. Brown that side.
17. Once both sides are brown, remove the sandwiches to a baking sheet lined with parchment.
18. Bake 10 minutes in the oven until cheese is gooey.
19. Remove from oven.
20. Serve with more Thousand Island Dressing and whole pickle.
Serves 2
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