Reuben sandwiches rock

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recipe: Quasi Reuben Sandwich: made with ham, Swiss cheese, Thousand Island dressing and sauerkraut on caraway rye bread (click on image for larger view and more photos)

Reuben sandwiches Did I say the other day that I’m not a big fan of sauerkraut? Well… I was wrong. Sauerkraut is GREAT if it is in a Reuben sandwich.

And no, we didn’t make our own sauerkraut even though it’s probably very easy to make. Sauerkraut is available from the Polish delis not far from us.

The first of T’s Reuben sandwiches that I tasted were made with store-bought rye bread. And I was amazed, really amazed. The sandwich contains two things I’m not wild about: sauerkraut and Thousand Island dressing. But when combined with the other ingredients to make a Reuben sandwich, they are delicious!

Reuben sandwiche And when the Reuben sandwich is made with homemade rye bread instead of storebought, Reuben sandwiches are sublime.

Even though a real Reuben sandwich is made with corned beef, we used some good smoky ham made by one of the Polish butchers in our neighbourhood. (Hmmm, I bet he makes corned beef too….)

Okay, so our sandwiches were quasi-Reuben sandwiches. Rest assured; whatever they are called, they were fabulous. (click on image for larger view and more photos)

Here’s what T did:

Quasi Reuben Sandwich

  • 2 slices caraway rye bread
  • butter
  • smoked ham
  • Thousand Island dressing
  • Swiss cheese
  • sauerkraut
  1. Fry ham in butter in a non-stick pan.
  2. Slather the bread with Thousand Island dressing (mayonnaise, pickle relish and ketchup) and cover one slice generously with thinly sliced Swiss cheese.
  3. Add a good shot of sauerkraut.
  4. Add the ham and close the sandwich.
  5. Melt a bit more butter in the pan; place sandwich in pan.
  6. Cover the pan and cook til golden on one side. Remove from pan and set aside as you add a little more butter to the pan.
  7. Place the sandwich (uncooked side down) gently back in the pan and cook til golden on the other side. Admire the beauty but don’t forget to cover the pan til the sandwich is done.
  8. Cut in half and serve immediately.

There is only one thing wrong with Reuben sandwiches. They taste like more. And here I thought we would have difficulty finishing two large loaves of rye bread… I’ll be making my second attempt at caraway rye bread very soon.

Read more about the Reuben sandwich here:

I’m quite surprised that nobody outlined how to make a Reuben sandwich in the Cheese Sandwich revolution that occurred last February. There is, however, a lovely photograph of a Reuben Sandwich on Kevin Week’s (Seriously Good) cheese sandwich post.

 

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  • kevin

    I have a good recipe for a sandwich rye on my blog (seriouslygood.kdweeks.com), I was going to suggest that if you get the urge to make your own bread next time I have a good sandwich rye on my blog — but apparently I never posted it.{sigh}

    I’ll try to dig it up.

  • Paz

    I love sauerkraut! Haven’t had it in ages, though. Your sandwich look very tasty!

    Paz

  • ejm

    They were really good, Paz. And I think it makes a difference that the sauerkraut is made by the people at the deli – they store it in big plastic tubs and one just helps oneself to the amount one needs.

    We’re pretty happy with our rye bread but I’d love to see your recipe, Kevin. Do let me know when you find it!