What is a Reuben Sandwich? A classic Reuben is a sandwich consisting of corned beef, Swiss cheese, sauerkraut, Russian dressing between slices of rye bread that is grilled until the bread is crispy and the cheese melts.
What kind of bread is usually used to make a Reuben sandwich?
- Rye bread is commonly used to make this particular sandwich, but other bread slices may also be used. Aside from corned beef, pastrami may also be used.
Is a Reuben made with pastrami or corned beef?
If you want to get technical, a Reuben sandwich made with pastrami is called a “Rachel”. A classic Reuben is always made with corned beef! Both meats come from the same cut of beef (brisket) and are brined for up to a week, but afterwards corned beef is boiled while pastrami is seasoned with a dry spice mix and smoked.
What kind of meat is Reuben made from?
Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing. Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.
What is Arby’s Reuben sandwich made of?
Marbled rye bread filled with freshly sliced Montreal smoked meat, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a reuben sandwich inspired by the Montreal standard.
What is the difference between a Reuben and a Rachel sandwich?
They are both grilled sandwiches made with rye bread but the other ingredients are switched up: A Reuben has corned beef, swiss cheese, sauerkraut, and Russian dressing. A Rachel sandwich has sliced turkey, swiss cheese, coleslaw, and Russian or Thousand Island dressing.
What does a Reuben taste like?
What does a reuben taste like? A Reuben sandwich tastes like a rich salty deli sandwich. It tastes salty and fatty from the corned beef, rich and savory from the Russian dressing, sweet from the Swiss cheese, and tangy from the sauerkraut.
Why is corned beef unhealthy?
Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It’s also a source of certain compounds that may increase your risk of cancer.
Is Reuben beef or pork?
The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but not kosher, because it combines meat and cheese.
What is Russian dressing made from?
Russian dressing is an American dressing made of mayonnaise, ketchup, and a few other savory ingredients. It’s the main condiment on a Reuben sandwich, which is its claim to fame.
What kind of meat is corned beef?
Corned beef is made with beef brisket, a cut of meat that is naturally tough, so it needs to be braised: cooked with moisture at a very low temperature. Cooking low and slow is the key to flavorful, tender corned beef.
Does Arby’s have sauerkraut?
Arby’s Reuben sandwich features thin-sliced corned beef topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing, on toasted marble rye bread. The rye flavor was light, but held its own in the sandwich.
Are Reuben sandwiches unhealthy?
Worst —Corned beef Reuben: “Corned beef is one of the highest-fat meats they cook, and it’s soaked in a salt bath,” Rampolla explains. The meat contains five grams of fat (two saturated) per ounce of meat. “That’s high cholesterol and high fat—without that, this would’ve been the healthiest sandwich.”
Why are Reubens so good?
The truth of the Reuben is that it is a perfectly balanced sandwich. Each element brings together a complex comingling of flavors. Inside the sandwich, the saltiness of the corned beef is balanced against the sour acidity of the sauerkraut and the sweetness of the Swiss cheese (a flavor enhanced upon melting).
Does a Reuben have coleslaw?
All you need are a few quick items from the deli—a pound of thinly sliced corned beef, Pepper Jack cheese slices, spicy brown mustard, a loaf of sourdough sandwich bread—and this simple sautéed coleslaw of cabbage, sliced green onions, and bottled Thousand Island dressing.
What is a California Reuben?
This West Coast version of a deli sandwich uses smoked turkey rather than pastrami. –
Where was Reuben sandwich invented?
Omaha Hotel. As a modern staple of New York Jewish delis, it seems natural that this is where the Reuben sandwich originated. Many claim that Arnold Reuben, proprietor of Reuben’s Restaurant and Deli on E. 58th Street, invented it in 1914.
Reuben Sandwich II
I followed the recipe pretty exactly, although I did include some of the tips from the reviewers. It’s important to note that I did not rinse the sourkraut since we enjoy the acidic flavor of the sourkraut. On one side of the rye bread slices, I applied Thousand Island dressing, and on the other, I buttered the pieces. A slice of swiss cheese was placed on the dressing side, followed by thinly sliced Pastrami from the deli, and then a dollop of sourkraut on top. I grilled them on my George Foreman grill until the cheese was melted and the bread was well toasted, about 10 minutes total.
My four-star rating was deducted because the sourkraut in the centre of the dish wasn’t particularly hot.
If you enjoy Rueben sandwiches, you’ll enjoy this one even more!
Most helpful critical review
I work as a grill chef at Cracker Barrel, and while the Reuben is one of the most time-consuming dishes to prepare during a busy period, it does not take nearly 45 minutes to complete the preparation. From beginning to end, it may take no more than 5 minutes. If this recipe proves to be successful for you, then great. We, on the other hand, operate in a completely different manner. We begin by putting roughly 1/4 cup sauerkraut (we never measure it; we just grab some) on the grill, followed by a package of chip corn beef that is nearly the same amount as the sauerkraut on top of that.
After the sauerkraut and beef have been cooked for a minute or two, we spread the mixture on one piece of bread and spread the 1000 island dressing on the second piece of bread.
- 5 star values total 517
- 4 star values total 129
- 3 star values total 21
- 2 star values total 4
- 1 star values total 8
I followed the recipe pretty exactly, although I did include some of the tips from the reviewers. It’s important to note that I did not rinse the sourkraut since we enjoy the acidic flavor of the sourkraut. On one side of the rye bread slices, I applied Thousand Island dressing, and on the other, I buttered the pieces. A slice of swiss cheese was placed on the dressing side, followed by thinly sliced Pastrami from the deli, and then a dollop of sourkraut on top. I grilled them on my George Foreman grill until the cheese was melted and the bread was well toasted, about 10 minutes total.
- My four-star rating was deducted because the sourkraut in the centre of the dish wasn’t particularly hot.
- If you enjoy Rueben sandwiches, you’ll enjoy this one even more!
- From beginning to end, it may take no more than 5 minutes.
- We, on the other hand, operate in a completely different manner.
- Afterwards, we spread some butter on two pieces of bread and layered two slices of Swiss cheese on each piece of bread to make a sandwich.
- As previously said, it shouldn’t take more than 5-10 minutes to prepare this dish.
- To make it even more delicious, I heated up the sauerkraut in the microwave for about 20 seconds before putting it to the sandwich.
Thanks.
I made use of a George Foreman grill, which was simple and quick to prepare.
I also only used one piece of cheese per sandwich, which was a saving grace.
We didn’t start hearing about this thousand island nonsense until about ten years ago, down in south Alabama.
The caraway seeds go well with the sweeter “Bavarian style” sauerkraut that I prefer to use.
Continue readingAdvertisement It was a fantastic sandwich!
This was really tasty and simple to prepare.
From this website, I got the recipe for “Thousand Island Dressing II.” YUM!
Read MoreEveryone seemed to like it.
I also agree with another reviewer that butter, not margarine, is the only option.
This is a fantastic dish!
You should drain and rinse the sauerkraut, then reheat it in a pan or the microwave, depending on your preference.
Warm the corned meat at the same time.
Also, use deli-style corned beef that has been sliced really thinly, and pile on as much as you think is appropriate.
Using a meat slicer makes it easy to consume the meat without losing any of the flesh.
But I’m getting ahead of myself.
I make the sandwich with two pieces of baby swiss cheese, one on each side of the sandwich.
Make use of butter and heat until the butter is browned and crispy.
A Classic Reuben Sandwich Is Always The Way To Go
A decent reuben should be stuffed with meat and vegetables, and we can tell you that this one is! Be your own Russian dressing or get it from a shop; just make sure to use a generous quantity of either! In this case, it serves as the perfect “glue” to hold this huge sandwich together. The reuben is unquestionably a classic, and for good reason: it is delicious. The customary ingredients are corned beef, Swiss cheese, sauerkraut, and Russian dressing, all of which are served on rye bread and are either pressed or grilled.
You may make a Reuben Egg Roll out of any leftover items you happen to have lying around.
Please share your experience with us in the comments box below!
peppercorns that have been freshly ground
- Each piece of bread should be brushed with butter on one side. Spread Russian dressing on each slice of bread on the side that does not have butter. Then, on half of the slices, layer on the cheese, corned meat, and sauerkraut to your liking. Place the remaining slices on top of each sandwich, dressing side down. Using a medium skillet, cook the ingredients over medium heat. Place a sandwich in a pan and fry for 3 minutes per side, or until golden brown and cheese has melted.
Dressing in the style of the Russians
- Using a medium-sized mixing basin, thoroughly combine the mayonnaise, ketchup, horseradish, Worcestershire sauce (if using), sugar, and paprika. Season with salt and pepper if desired.
Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Makinze Gore is a food editor who works as an associate. Makinze works as an Associate Food Editor for the website Delish.com. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
Reuben sandwich – Wikipedia
| Reuben fromKatz’s Delicatessen | |
| Type | Sandwich |
|---|---|
| Course | Main |
| Place of origin | United States |
| Created by | |
| Serving temperature | Warm or hot |
| Main ingredients | Corned beef,sauerkraut,Swiss cheese,rye bread,Russian dressing |
Parke Feierbach is a professional photographer based in San Francisco, California. You may get more information about where this content came from here: If you go to their website, you may be able to access the same content in a different format, as well as more information. Makinze Gore is a food editor who works as a part-time associate. The Associate Food Editor of Delish.com is Makinze Nwabueze. In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website.
Possible origins
The first known mention of the sandwich is attributed to Reuben Kulakofsky (his first name is sometimes spelled Reuben; his last name is sometimes shortened to Kay), aJewishLithuanian-born grocer living in Omaha, Nebraska, who requested a sandwich made of corned beef and sauerkraut at his weekly poker game, which was held in the Blackstone Hotel from around 1920 to 1935. In addition to the hotel’s owner, Charles Schimmel, the committee members went by the appellation “the committee.” It was Schimmel’s son, who worked in the kitchen, who created the first Reuben for him, customizing his order by adding Swiss cheese and thousand islands dressing to his order and serving it on a rye toast.
The 14th of March has been designated as Reuben Sandwich Day in Omaha.
Goodwin (known as Dick) orders and eats one in a restaurant with Charles van Doren, and the two of them talk about the sandwich’s history.
The “Reuben Special,” according to an interview with Craig Claiborne, was conceived by Arnold Reuben circa 1914.
Other accounts attribute the creation of the sandwich to Alfred Scheuing, a cook at Reuben’s Delicatessen who claims to have done it for Reuben’s son, Arnold Jr., in the 1930s.
Variations
Sandwich made with corned beef and sauerkraut. The MontrealReuben replaces the corned beef with smoked meat prepared in the way of Montreal.
Thousand Island dressing
The dressing known as Thousand Island dressing is frequently substituted for Russian dressing.
Walleye Reuben
The freshwater fish (Sander vitreus) is substituted for the corned beef in the Walleye Reuben.
Grouper Reuben
The grouper Reuben is a variant on the traditional Reuben sandwich, with grouper replacing the corned beef and, in some cases, coleslaw replacing the sauerkraut. This version is frequently found on the menus of restaurants throughout Florida.
Reuben egg rolls
Reuben egg rolls, also known as “Irish egg rolls” or “Reuben balls,” are made by wrapping the traditional Reuben sandwich mixture of corned beef, sauerkraut, and cheese in an egg roll wrapper that has been deep-fried. They were first served as an appetizer or snack at Mader’s, a German restaurant in Milwaukee, Wisconsin, where chef Dennis Wegner created them for a summer festival in 1990. They are typically served with Thousand Island dressing (instead of Russian dressing) and are typically served as an appetizer or snack.
Rachel sandwich
It is possible to make a version of the Rachel sandwich by substituting pasta or turkey for the corned beef and coleslaw for the sauerkraut. Known as a “Georgia Reuben” or “California Reuben” in some regions of the United States, particularly Michigan, this turkey variation may also call for barbecue sauce or French dressing in place of the traditional Russian dressing in other parts of the country. The name “Reuben and Rachel” may have been inspired by the 1871 hymn of the same name.
Vegetarian and vegan versions
When making a vegetarian version of the sandwich, known as a “veggie Reuben,” you can skip the corned beef or replace vegetarian components such as zucchini, cucumbers, wheatmeal, and mushrooms. Vegan variants may be made using the aforementioned wheatmeat, also known as asseitan, and tempehor mushrooms, as well as non-dairy cheese, dressing, and butter, among other ingredients.
Kosher status
It is not possible to make a Reuben kosher since it contains both meat and dairy components in the same dish. Restaurants that cater to the kosher community, on the other hand, regularly serve it. It is possible to make kosher variations of this dish by substituting non-dairy imitation cheese, using vegetarian corned beef, eliminating the meat, or leaving out the cheese.
See also
- List of American sandwiches
- List of sandwiches
- Pastrami on rye
- Sloppy joe (New Jersey)
References
- Tamar AbGenger’s “Making a Kosher Reuben Sandwich” is available online. The Pleasures of Kosher. Weil, Elizabeth (July 16, 2019)
- Retrieved 16 July 2019. (June 7, 2013). “The Reuben Sandwich was invented by my grandfather. Right?”. The New York Times is a newspaper published in New York City. AbRader, Jim. “The Reuben Sandwich.” Retrieved on November 17, 2020
- AbRader, Jim. Reuben Realm, a.k.a. Jennifer Griswold is a writer who lives in New York City. “Today has been designated as National Reuben Sandwich Day.” KMTV. The original version of this article was published on March 15, 2015. Jared Ingersoll is a professional baseball player (2006). “Toasted Reuben sandwich,” as the name suggests. In Danks Street Depot, by Murdoch Books, p. 115 (ISBN 9781740455985)
- Craig Claiborne is the author of this work. The New York Times Food Encyclopedia is a great resource. See also the Arnold Reuben interview, American Life Histories: Manuscripts from the Federal Writers’ Project, 1936–1940, which was featured on the What’s Cooking America website
- And the Bernard Sobel interview, American Life Histories: Manuscripts from the Federal Writers’ Project, 1936–1940. (1953). “Broadway Heartbeat: Memoirs of a Press Agent” is a memoir written by a press agent who worked on Broadway. 233.OCLC1514676, Hermitage House, New York City
- “Montreal Corned Beef Reuben Sandwich,” The Gazette
- “Montreal Corned Beef Re (December 22, 2014). “Until Thousand Island, America was sweet on its hot Russian dressing – that is, until it became spicy again.” The Washington Post is a newspaper published in Washington, D.C. “Walleye Reuben @ Town Ball Tavern”
- Minneapolis, Town Ball Tavern 1 Twins Way
- MN.”Walleye Reuben @ Town Ball Tavern”
- Otis, Ginger Adams”Walleye Reuben @ Town Ball Tavern”
- (September 6, 2015). “Ohio appears to be an excellent location for a family that enjoys both history and enjoyment.” The New York Daily News, to name a few. Carol Deptolla is a writer (May 17, 2012). It’s all about the food at Miller Park, according to Chez Ballpark. The Milwaukee Journal Sentinel is a daily newspaper in Milwaukee, Wisconsin. Expect walleye Reuben sandwiches to be available for $9.25 during the homestand against the Minnesota Twins this weekend. Karin Calloway is a writer who lives in the United States (September 21, 2010). “Takeoff on the Reuben sandwich results in a delectable supper.” The Augusta Chronicle is a newspaper published in Augusta, Georgia. Obtainable on February 2, 2011. At Florida. a grouper Reuben is a popular dish in many restaurants. Leah A. Zeldes is the author of this work (March 10, 2010). “Irish’ food in Chicago isn’t nearly the same as Irish food in Ireland: Who was involved in the creation of the reuben egg roll?” The Chicago Sun-Times is a newspaper in Chicago, Illinois. The original version of this article was published on April 13, 2010. Obtainable on March 15, 2010
- Mary-Lane Kamberg is a writer and actress (2004). “Grilled Rachel sandwich is a variant on the Grilled Reuben sandwich.” Recipes that are impossible to mess up in the I Don’t Know How to Cook Book: 300 Great Recipes You Can’t Mess Up ISBN 9781593370091
- AbPopik, Barry. p. 42. Adams Media
- (November 13, 2004). “The Reuben Sandwich (as well as the Rachel Sandwich, which are both Celebrity Sandwiches)”. The Big Apple is a city in the United States of America. Rombauer, Irma S
- Becker, Marion Rombauer
- And Becker, Ethan (2013). Retrieved November 2, 2013. (2006). “Reuben Sandwich,” as the name suggests. The Pleasure of Cooking (75th Anniversary ed.). Scribner’s New York, p.181, ISBN 978-0-7432-4626-2 To make a Rachel, replace turkey for the corned beef
- Better Homes and Gardens,Cooking for Two, p. 82
- Joy Nicholson, “Reubenesque,” Los Angeles Magazine, September 2001, p. 52
- Cameron Woodworth, Green Cuisine, p. 25
- Editors, Vegetarian Times, p. (May 10, 2017). “Vegan Tempeh Reubens,” as the name suggests. This is a Vegetarian Times. 7th of November, 2018 – retrieved CS1 maint: extra text: authors list (link)
- “Vegan Reuben Sandwiches.” CS1 maint: extra text: authors list (link)
- “Vegan Reuben Sandwiches.” On the 10th of June, 2019, I will refer to the following sources: Jacob Rader Marcus, United States Jewry, 1776-1985, 1989, p. 334
- Sue Fishkoff,Kosher Nation, 2010, ISBN 0805242651, p. 103
- “Kosher Reuben Sandwiches” in Faye Levy,1,000 Jewish Recipes, 2011, ISBN0544189124, p. 347
Further reading
- Craig Claiborne is the author of this piece (May 17, 1976). “DE GUSTIBUS: Where did the Reuben come from? It appears that Omaha is a good place to live “. Page 24 of The New York Times (Family/Style section)
- Robert McMorris, “Family/Style Section,” p. (September 11, 1965). “Omaha Witnessed the Invention of the Reuben Sandwich.” Associated Press
- The Omaha Evening World-Herald
- Robert McMorris (January 31, 1986). It’s as they say, “Just When You Thought Reuben’s Roots Were Safe.” 2
- The Omaha World-Herald, p. 2
- Robert McMorris, p. (July 24, 1989). “This Reuben Explanation Appears to Be Difficult to Accept.” 2nd page of the Omaha World-Herald
- Weil, Elizabeth (June 7, 2013). “Isn’t it true that my grandfather invented the Reuben Sandwich? The Midnight Lunch Special is a special offer available till midnight “The New York Times, to name a few publications.
Reuben Sandwich {Delicious Classic}
The Sacramento Bee published a recipe for a Reuben Sandwich that sounded so amazing that we simply had to try it for ourselves. That particular day.
What Is a Reuben Sandwich?
“Can you tell me what a Reuben sandwich is?” you might wonder. Russian dressing, grilled corned beef on dark rye toast with Swiss cheese, sauerkraut, and Russian dressing Our national obsession with Reuben sandwiches, according to Wikipedia, has been going on since the 1920s, but the exact year of their beginning has been debated. Soleil Roth is a well-known actress and singer.
What Ingredients Do I Need to Make a Reuben?
To prepare a traditional Reuben sandwich, you’ll need the following ingredients:
- Corned beef, sauerkraut, Swiss cheese, rye bread (or another thick bread, see below)
- Russian dressing (we give directions for making your own) or Thousand Island dressing
- Rye bread (or another thick bread, see below)
Do I Have to Use Rye for this Reuben Sandwich Recipe?
Although rye bread is often used to make the Reuben, you may use other types of bread, such as caraway, pumpernickel, sourdough, or even wheat or white bread, as long as the bread is robust and thick enough to withstand the dressing and pan grilling.
How to Make Homemade Russian Dressing
Russian dressing is quite simple to prepare. Simply combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of pepper to taste in a mixing bowl or measuring cup. There’s no need to slice anything!
How to Store Leftover Dressing
If you have any leftover Russian dressing, just pour it into a glass jar with a tight-fitting cover and store in the refrigerator for up to a week.
Is a Reuben Sandwich Served Hot or Cold?
Traditionally, Reuben sandwiches are served on a hot plate. For many, the combination of butter-toasted bread and melting Swiss cheese is what makes the Reuben so irresistibly delicious. However, if it is not your cup of tea, you may skip it. Because, after all, it’s your sandwich.
Make-Ahead Reuben Sandwiches
You may put together a batch of Reubens ahead of time to bake for gatherings or to have on hand for a quick meal. Despite the fact that they will not be nearly as excellent as those produced on the moment, customers will nevertheless gobble them up. First, butter and toast the bread in a pan over medium heat. Assemble the sandwiches open-faced on sheet pans (layering as directed in the recipe to avoid soggy sandwiches) and chill for up to 8 hours before serving. To prepare the dish, bake it in a preheated 350°F oven for 10 to 15 minutes, or until the cheese is melted.
Reuben vs. Rachel Sandwiches
A Reuben sandwich is a sandwich that is made with corned beef and sauerkraut. Rachel sandwiches are prepared with pastrami and cole slaw and are quite popular. Both sandwiches are constructed with Swiss cheese and served on rye toast. Both of these dishes are butter-grilled on a griddle. And they’re both fairly tasty, too!
Fill That Plate! What to Serve with Reuben Sandwiches
- Baked sweet potato fries, oven-baked potato chips, classic wedge salad with blue cheese dressing, pickle slaw, and homemade ginger ale are all on the menu.
- 3/3 cup mayonnaise
- 1 1/2 tablespoon ketchup
- 1 1/2 tablespoons prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- Freshly crushed black pepper, to taste
- Russian Dressing (This recipe yields 1/2 cup of dressing.) In a sandwich, you’ll need 2 tablespoons melted butter, 8 slices of rye bread, 8 slices of Swiss cheese, 3/4 pound thinly sliced corned beef brisket, 1/2 pound sauerkraut, 1/4 cup Russian Dressing (see above), and a few other things.
- Make Russian dressing in a food processor. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, and freshly ground black pepper in a small container and shake well. Shake well to blend flavors. Make a mental note to put it away. Please keep in mind that this recipe creates one-half cup of dressing. As a result, set aside half. Cap the jar and save it in the refrigerator for later use. Sandwiches should be made by buttering the bread and assembling them. Four slices of bread should be buttered on one side and placed buttered-side down on a big sheet of wax paper on a level surface to dry. Each one is topped with a slice of Swiss cheese, and then half of the corned beef is divided among them. Soleil Roth is a well-known actress and singer. Soleil Roth is a singer-songwriter from New York City. Finish constructing the sandwiches by adding the sauerkraut. Excess moisture should be squeezed out of the sauerkraut with paper towels before serving. Separate the sauerkraut between the sandwiches and spread one tablespoon of Russian dressing on top of each one. Each sandwich should have an additional layer of corned beef and a second piece of Swiss cheese on it. The remaining bread pieces should be placed on top. The top of the sandwich should be brushed with butter. The sandwiches are pan-grilled to melt the cheese, according to Soleil Roth Griddle or fry pan should be heated to medium heat before you begin. The sandwiches should be cooked on one side only, until the bread has turned golden brown and the cheese has completely melted. To complete cooking on the second side of the sandwiches, use a spatula to carefully flip them over and cook them for another 3 minutes on each side. Before serving the sandwiches, cut them in half lengthwise. Serve immediately with cole slaw or any other side dish of your choosing. Soleil Roth is a singer-songwriter from New York City.
How to Make a Classic Reuben Sandwich
Do you want to know how to prepare the finest Reuben sandwich in the world? Continue reading to learn all of my secrets to making the gooiest, most delectable Reuben you’ve ever eaten. There is no need to travel to New York City! Do you enjoy traditional sandwiches? Make sure to check out my Bacon Egg and Cheese, Croque Monsieur, andMuffuletta recipes as well. You remember that corned beef recipe I shared with you last week? It’s finally here! In the form of a Reuben sandwich. I’m sure you foresaw what was going to happen, didn’t you?
But who is the inventor of the Reuben?
Some believe it was Reuben Kulakofsky of Omaha, Nebraska, who committed the crime in the 1920s.
So, since I’m not one to take sides in this type of debate, especially one that can be so heated and emotional, let me leave it up to you to make your own decision.
In any case, I’m simply grateful that someone, somewhere in the Midwest or in a New York City restaurant, had the brilliant idea of mixing such outlandish components into a truly excellent sandwich!
Ingredients
Irrespective of where you are in America, if you see a Reuben on the menu and order one, you can bet your bottom dollar that it will have the following ingredients:
- Cured corned beef and sauerkraut are served on toasted rye bread with Russian dressing (also known as Thousand Island dressing).
It will be difficult to be unhappy with a Reuben sandwich as long as it is ooey gooey and filled with stuff (to the point where you are unable to eat it without making a major mess).
How to Make Russian Dressing
Despite the fact that Russian dressing and Thousand Island dressing are quite similar, Russian dressing is commonly used in a classic Reuben sandwich recipe. Both sauces are made using a foundation of mayonnaise and ketchup, which gives them a pink tint when finished. However, the key distinction is that Thousand Island dressing is sweeter and studded with pickle relish, whereas Russian dressing is spicier and contains a little heat from horseradish and hot sauce, respectively. In addition, while you can undoubtedly get both of those dressings at your local grocery shop, preparing them at home is fairly straightforward.
You may, of course, use your Thousand Island dressing if you’re a Thousand Island gal (or guy) and already have some in your fridge.
Is a Reuben made with corned beef or Pastrami?
If you really want to be scientific, a Reuben sandwich built with pastrami is referred to as a “Rachel.” Corned beef is usually used in a traditional Reuben sandwich! Despite this, it is simple to see the confusion because both sandwiches are quite wonderful! If you’ve ever visited Katz’s Delicatessen in New York City (or any other Jewish-style deli in the city, for that matter), you’ll understand what I’m talking about. Furthermore, although many people confuse corned beef with pastrami, the two are actually distinct foods.
What goes with a Reuben sandwich?
Reubens have been served with a variety of sides including potato chips, fries, potato salad, Cole slaw and pickles in the few years I’ve been eating them. The sandwich alone is so impressive that it may be served without any accompanying side dishes. In contrast, when I cook a Reuben sandwich dish at home, I like the ease of simply opening a bag of chips and calling it a night. Whatever you decide to do, there is one item that must ALWAYS be served alongside a Reuben sandwich: sauerkraut. A napkin, please!
Other delicious sandwich recipes:
- Chacarero (Chilean Steak Sandwich)
- Trainwreck Grilled Cheese
- Croque Monsieur
- Croque Madame
- New York-Style Bacon Egg and Cheese
Have you tried this recipe yet?
I always look forward to hearing from you! Please leave a remark and a 5-star review in the section below. You may also take a photo and tag me with @oliviascuisine on Instagram if you want.
Classic Reuben Sandwich
Servings:4sandwiches Preparation time: 5 minutes Cook Time:6mins Time allotted: 11 minutes course:Sandwich escuisine:Jewish Craving a Reuben sandwich? There’s no need to look any further! This recipe creates the finest Reuben I have ever tasted. PACKED with deliciousness and ooey gooey on the inside. There is no need to travel to New York City!
- 8 pieces of rye bread
- 4 tablespoons melted unsalted butter
- The following is a recipe for Russian dressing. 1 pound of corned beef, cut or shredded
- 8 pieces of Swiss cheese
- 1/2 pound (about 1 cup) sauerkraut, drained
Russian dressing:
- A half cup mayonnaise, three tablespoons ketchup, one tablespoon finely chopped onion, one tablespoon horseradish, one teaspoon Worcestershire sauce, one to two teaspoons shot sauce, and one-half teaspoon sweet paprika season with salt and pepper to taste
Make the Russian dressing:
- In a medium-sized mixing bowl, combine all of the ingredients. Reserve
Assemble and grill the sandwiches:
- Each piece of bread should be brushed with butter on one side. Russian dressing is generously put over the opposite (unbuttered) side of the bread. Corned beef is placed on half of the bread pieces and topped with sauerkraut and cheese slices (2 per sandwich). If desired, increase the amount of sauce. Place the remaining bread piece on top of each sandwich, dressing side down. Preheat a large skillet or a panini press over medium-high heat until hot but not smoking. Using a pan, place the sandwiches, working in batches if necessary, and cook each sandwich for approximately 3 minutes each side, or until the bread is golden brown and the cheese is melted completely
- Sandwiches should be served shortly after being cut in half for a more traditional deli look.
890 calories, 40 grams of carbohydrates, 40 grams of protein, 63 grams of fat, 24 grams of saturated fat, 1 gram of trans fat Nutritional Information: Cholesterol:143 mg, sodium:2511 mg, potassium:634 mg, fiber:6 g, sugar:8 g, Vit. A:849IU, Vit. C:11 g, calcium:353 mg, iron:4 mg Olivia Mesquita is the author of this work. Course:Sandwiches Cuisine:Jewish
Reuben Sandwich Recipe
The New York Times’ Linda Xiao contributed to this report. Monica Pierini is the food stylist for this shoot. The Reuben sandwich, like many iconic meals, has a number of different origin stories: The origins of the sandwich can be traced back to the now-defunct Reuben’s delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin’s leading ladies in 1914, consisting of ham and turkey, Swiss cheese, coleslaw, and rye bread, among other ingredients. Alternatively, a customer named Reuben Kulakofsky is credited with ordering a corned beef and sauerkraut sandwich at the Blackstone Hotel in Omaha, where Bernard Schimmel complied by adding Thousand Island dressing, Swiss cheese, rye bread and a hot grill to complete the sandwich.
Homemade dressing has a brighter, more fresh flavor than bottled dressing, and it can be created in a matter of minutes with only a few twists of a whisk.
Plus there’s a lot more to it than that.
Ingredients
- 12 cup mayonnaise
- 5 tablespoons ketchup
- 3 tablespoons dill pickle relish (not sweet)
- 1 tablespoon chopped onion
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 12 cup bread crumbs
FOR THE SANDWICHES:
- (12-cup mayonnaise
- 5-tablespoon ketchup
- 3-tablespoon dill pickle relish (not sweet)
- 1 teaspoon chopped onion
- 1-tablespoon yellow mustard
- 1-tablespoon Worcestershire sauce
Nutritional analysis per serving (14 servings)
- The following are the nutritional values: 254 calories
- 18 grams of fat (7 grams saturated fat
- 0 grams trans fat)
- 6 grams of monounsaturated fat
- 4 grams of polyunsaturated fat
- 12 grams of carbs
- 1 gram dietary fiber
- 4 grams of sugar
- 10 grams of protein
- 704 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
Preparation
- Prepare the Russian dressing as follows: In a small mixing bowl, add all of the ingredients and well mix them
- Make the sandwiches as follows: Half a spoonful of butter should be spread on one side of each bread piece. Cook over medium-low heat 2 pieces of bread, buttered side down, in a large nonstick pan until toasted and crispy. Distribute 2 tablespoons of Russian dressing on each slice of bread before topping each with 1/4 pound corned meat, 1/4 cup sauerkraut, and 2 slices of Swiss cheese. 1 slice of bread, buttered side up, should be placed on top of each serving. Cook for about 5 minutes, or until the bottom is brown and crispy. Then flip the sandwiches over and cook for another 3 minutes, pushing down gently with a spatula, until the second side is brown and the cheese has melted. Transfer the sandwiches to plates and wipe clean the pan with a paper towel. Continue with the remaining bread, sauce, corned beef, sauerkraut, and cheese until all of the ingredients are used. Serve when still heated.
Reuben Sandwich
There is nothing quite like a delicious Reuben Sandwich any time of year, but especially on St. Patrick’s Day! Delicious melted Swiss cheese sandwiched between slices of rye bread, topped with acidic sauerkraut and the taste of goodcorned beef. When I’m at home with my family, I really like making these classic reuben sandwiches. It’s one of my husband’s favorite sandwiches, and I love it too! Our family will be celebrating St. Patrick’s Day in a few of weeks, so we’ll be eating some of our favorite Irish recipes throughout the next number of weeks.
It’s a quick and tasty way to use up any leftovers you may have!
Nothing Short of Mouth Watering
In addition to being a fantastic addition to your Saint Patrick’s Day dinner menu, these sandwiches are also a delicious addition to your weekly menu at any time of the year! What is a Reuben Sandwich, and how does it differ from other sandwiches? Making a classic Reuben Sandwich with rye bread and Thousand Island or Russian Dressing is a family favorite of mine. In most cases, I have the corned beef sliced to order at the deli and like a little thicker slice, but to be honest, a Reuben sandwich prepared with homemade corned beef is ridiculously delicious.
Putting up Corned Beef in the Slow Cooker is a breeze (you can omit the cabbage and vegetables if you like), and the leftovers are fantastic for this dish!
What Goes On a Reuben Sandwich?
- DRESSING:Thousand Island or Russian attire is OK. To prepare a Thousand Island cocktail in a jiffy, add the following ingredients:
- 1/2 cup mayonnaise, 2 tablespoons each ketchup and sweet relish, 1/2 cup sour cream A quarter teaspoon of onion powder and a sprinkle of Worcestershire sauce
- SAUERKRAUT: I purchase canned or jarred foods. Make sure to squeeze your sauerkraut well so that it does not make the sandwich mushy. A variety of corned beef options are available, including store-bought, deli, and leftover homemade. When assembling the sandwiches, place the Swiss cheese on the bottom to ensure that it melts properly.
How To Make A Reuben Sandwich
Following the same methods as you would while creating a grilled cheese sandwich, you’ll be able to create a great Reuben sandwich:
- Butter the bread and set it in the pan with the greased side down
- Dressing should be spread on both sides of the sandwich. Dressing, cheese, corned beef, and sauerkraut are sprinkled on top. Cook until golden brown, then serve with extra dressing for dipping on the side.
More Ways with Corned Beef
- Rueben Roll-Ups are a party staple, and Corned Beef Hash– This dish is delicious for breakfast, lunch, or dinner. Reuben Casserole– A creamy pasta meal that incorporates all of our favorite reuben tastes. Reuben Pasta Salad– a potluck staple (and one that can be made ahead of time)
- Sliders of Reuben Sandwiches–perfect for a crowd or a party
When served with a side ofBaked French Fries, this dish is a terrific alternative for a light lunch to keep you going through the remainder of the day. Having tried this excellent Reuben Sandwich, there’s a good chance that it will become a family favorite at your house, too!
My Favorite Reuben Sandwich
Preparation time: 5 minutes Approximately 10 minutes of cooking time 15 minutes is the total time allowed. Servings4sandwiches There’s nothing quite like a delicious Reuben Sandwich! Delicious melted Swiss cheese sandwiched between slices of rye bread, topped with zesty sauerkraut and the flavor of delicious corned meat!
- 4 tablespoons butter
- 8 slices rye bread
- 16 ounces corned beef sliced
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained and pressed dry
- 12 cup russian dressing (or thousand island dressing)
- 4 ounces corned beef sliced
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- Each piece of bread should be brushed with butter. Place four pieces of bread, butter side down, on a table or cutting board
- Top with 1 slice cheese, 14 slices sauerkraut, and 14 slices corned beef on each slice after spreading each with 1 tablespoon dressing
- Repeat. Second slice of bread should be butter side out and placed on top of the sandwich with the remaining dressing
- Over medium low heat, sauté the chicken until it is barely brown and crisp, about 5 minutes. Cook the other side until golden brown. To serve, cut each piece in half and serve with more dressing for dipping.
Calories:780, Nutritional Information: Carbohydrates: 39g, Protein: 37g, Fat: 52g, Saturated Fat: 23g, Cholesterol: 142 mg, Sodium: 2499 mg, Potassium: 571 mg, Fiber: 4g, Sugar: 7g, Vitamin A: 815IU, Vitamin C: 36.1mg, Calcium: 515mg, Iron: 4.4 mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). SpendWithPennies.com offers a course of dinner and lunch in American cuisine. The content and photos are protected by intellectual property rights.
It is extremely forbidden to copy and/or paste whole recipes into any social media platform.
Sandwich Solution: Reuben or Rachel Sandwich
| Nutrition Facts(per serving) | |
|---|---|
| 947 | Calories |
| 65g | Fat |
| 36g | Carbs |
| 54g | Protein |
Display the Complete Nutrition Label Hide the entire nutrition label
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 947 |
| % Daily Value* | |
| Total Fat65g | 83% |
| Saturated Fat 29g | 144% |
| Cholesterol228mg | 76% |
| Sodium1586mg | 69% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber 4g | 14% |
| Total Sugars 10g | |
| Protein54g | |
| Vitamin C 9mg | 46% |
| Calcium 815mg | 63% |
| Iron 4mg | 20% |
| Potassium 487mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Although the exact date of creation of the Reuben sandwich is unknown, it is believed to have occurred around 1914 when Arnold Reuben, the proprietor of Reuben’s Restaurant in New York City, came up with the idea. Others have said that Reuben Kolakofsky, a Nebraska grocer, was the inspiration for the sandwich’s creation. This sandwich is generally cooked on Rye bread and has a filling of corned beef, Swiss cheese, sauerkraut, and Russian dressing.
The Rachel sandwich is one of a number of variants on the renowned sandwich that has become popular.
Swiss cheese and rye bread are used to make both of these sandwiches.
For the Reuben Sandwich, use the following ingredients:
- 2 pieces rye bread
- 2 tablespoons Russian dressing
- 1/4 pound corned beef, thinly sliced
- 2 to 3 slices Swiss cheese
- 1/4 cup sauerkraut
- 1 teaspoon unsalted butter, softened
- 2 slices rye bread
For the Rachel Sandwich, use the following ingredients:
- 2 pieces rye bread
- 2 tablespoons Russian dressing
- 1/4 cup coleslaw
- 1/4 pound thinly sliced turkey or pastrami
- 2 slices rye bread 2 to 3 slices of Swiss cheese
- 1 tablespoon unsalted butter, melted
- 2 to 3 pieces of bread
The Reuben
- Assemble all of the materials
- Place the sliced rye bread on a work surface and apply about 1 tablespoon of Russian dressing over each piece
- Set aside. Corned beef and Swiss cheese should be layered on top of one of the slices of bread. Drain and press out any extra liquid from the sauerkraut in a strainer before serving. The sauerkraut should be piled on top of the cheese layer, followed by the second slice of bread (Russian dressing side down). Make a generous layer of softened butter on the top and bottom of the sandwich. Heat a heavy skillet or griddle over medium-low heat until hot but not smoking. Cook the sandwich until the bottom is golden brown, about 5 minutes. Turn it carefully over and continue to cook until the other side is browned and the cheese is melted, about 5 minutes more.
The Rachel
- Assemble all of the materials
- Russian dressing should be spread on each slice of rye bread
- Else, Fill a strainer with water and squeeze off the excess liquid from the coleslaw
- Using the turkey orpastrami and Swiss cheese, top a slice of bread with the mixture. Spread the coleslaw on top of the cheese layer and then cover with the final slice of bread to finish
- Make a generous layer of softened butter on the top and bottom of the sandwich. Heat a heavy skillet or griddle over medium-low heat until hot but not smoking. Place the sandwich on the heated pan and cook for a few minutes, or until the bottom is golden brown. Turn it carefully over and continue to cook until the other side is browned and the cheese is melted, about 5 minutes more.
Recipe Variations
- The Russian dressing should be swapped out for the Thousand Island dressing. Substitute 1 tablespoon of ketchup, 1 tablespoon of mayonnaise, and 1 teaspoon of dill pickle relish for the Russian dressing. On the Reuben sandwich, sprinkle 1/2 teaspoon of caraway seeds over the sauerkraut
- In the Rachel sandwich, sprinkle 1/4 teaspoon of celery seeds over the coleslaw
- Replace the Swiss cheese with Muenster, Emmental, or Gruyere cheese if you like a different flavor. Alternatively, use your favorite melty cheese.
This recipe has received a rating.
This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Who Really Invented the Reuben?
Reuben has been dismantled. Nissan Haque’s animation is created by Matt Taylor Gross. We all require narratives in order to survive. This is a cliché, but it is true for authors, and a few years ago, I chose to share the most interesting story from my family: My grandpa developed the Reuben sandwich. To be quite honest, I’d been avoiding the inevitable throughout my adolescent and young adult years, preoccupied with defining my future rather than confronting my past. In addition, I had sauerkraut troubles as a result of growing up in suburban New England in the 1970s, prior to the fermenting craze.
- On the back page of the New York Times Magazine, I outlined the fundamentals of my argument: My great-grandfather established a series of hotels along the railroad that stretched southwest from Chicago to the city of St.
- As a result, he schooled each of his four sons in a hospitality specialty, including sending my grandpa to the École Hôtelière in Lausanne, Switzerland, where he studied cooking.
- Eventually, the guys became hungry and went downstairs to my grandpa, who was in charge of the hotel’s kitchen, for some snacks.
- It was a big hit with Reuben!
- The sandwich was added to the menus of all of the hotels.
- It was victorious!
- God bless the United States of America!
- It has long been the Kulakofskys’ contention that my grandpa, Bernard Schimmel, just delivered a deli plate to the poker players and that Reuben created his sandwich on the spot.
- (I understand.) However, this is a well-established disagreement that is essentially an internal battle.
- Was there a panini maker in the gaming room, for example?
- Bernard Schimmel, the originator of the Reuben, enjoyed decorating the sandwich with complex garnishes, such as lemon twists and (why not?) radishes sliced into flowers, among other things.
A grenade-sized letter to theNew York Times was then sent by Andrew Smith, a food historian and the author of 24 books, includingPure Ketchup: A History of America’s National Condiment and what was then the forthcomingNew York City: A Food Biography, which my editors were gracious enough to share with me: In ‘My Grandfather Invented the Reuben Sandwich.
Despite the fact that it is a charming narrative, the right response to the question is, “Wrong.” He circulated the claim that the sandwich was not developed at my family’s hotel in Omaha, but rather by Arnold Reuben in his namesake sandwich store on East 58th Street in New York City, rather than at my family’s hotel in Omaha.
- “Around 1914,” Smith said, “Arnold Reuben came up with the ‘Annette Seelos Special’ for one of Charlie Chaplin’s main actresses, Annette Seelos.” “Annette Seelos was a starring lady in Charlie Chaplin’s films at the time,” Smith added.
- As an additional source, Smith referenced a 1941 cookbook, Menu Making for Professionals in Quantity Cookery, which offered recipes for a Reuben prepared with rye bread, Swiss cheese, thinly sliced corn beef, sauerkraut, and dressing.
- In order to dispel the Nebraska origin myth, Smith reasoned (if you can call it that), “The Reuben sandwich is a New York innovation; it is past time to dispel the Nebraska origin myth.” What?
- No, I don’t believe so.
- It was not the case.
- He, on the other hand, was not willing to let it go.
- He was heading to New York despite the lack of proper papers.
He comes from a non-food-related family.
It appears as though he has acquired conversion-induced madness.
He prepares his own demi-glace for veal.
My mother and her sisters agreed that Dan, a goy-in-law, should be the one to receive Grandfather’s knife roll since he is so much more dedicated to cooking than any of my other cousins.
and is therefore delighted to do arcane study.
He knew Smith’s kind right away—a man who was far too agitated for his own good, the kind of man Dan relished in torturing when, for example, a man of Smith’s caliber sped up and started tailgating his vehicle.
To do this, he needed to switch on his blinker—flicka flicka flicka—and stay in his lane while tapping the brakes.
Reuben’s restaurant used all of the Reuben components (rye bread, Swiss cheese, corned beef, and sauerkraut) in its sandwich offerings, according to Smith, who responded after conducting additional research.
As a result, Reuben’s created the Reuben.
For a few days, we were at a standstill.
Dan placed a phone call to my aunt in Omaha, where he insisted that she search through every box in her basement in order to get a pre-1941 menu.
(She was unable to locate one.) The Radisson Hotel in Lincoln, Nebraska, was the next stop.
Three out of the four establishments owned by the brothers were now closed.
Unfortunately, there were no boxes of mementos in the basement of the building.
Dan followed her down and informed her of the horrible and heinous act Smith was about to do on one of Nebraska’s most famous historical figures.
In addition, she was unable to locate a menu from before 1941.
He wrote to add that his wife used to teach at the same Omaha high school as Warren Buffett’s wife, and that while visiting Nebraska, they pondered eating on Reubens at the Blackstone Hotel, which he described as “the pinnacle of haute cuisine.” Robert Redford, who according to Brokaw had had a significant number of Reubens at Blackstone, where he obtained the “truth” from the Quiz Show that Reuben Kay developed the sandwich, was also on his list of people to question.
- What I’m trying to convey is that the Reuben has been transformed into the Forrest Gump of sandwiches, a lunch-size window into American life done elegantly and weirdly.
- My granddad was once referred to as “the original Oracle of Omaha” by a reader.
- The New York Times published an apology.
- Nonetheless, even the New York Times, which had once updated the names of My Little Pony characters, apologizing for mixing “Twilight Sparkle, the geeky academic,” with “Fluttershy, the compassionate animal lover,” had given up by that point.
- Smith, on the other hand, refused to give up.
- In one of his many haughty passages, he remarked, “It was known as the “Col.
- The Omaha World Herald is a newspaper based in Omaha, Nebraska.
With coleslaw and mustard on the side!
In addition, Colonel Jay Flippen was an actor whose debut film was an adaptation of his vaudeville act and was titled The Ham What Am.
And, more importantly, how can you establish intellectual property rights in a sandwich?
His other culinary discoveries were butter brickle ice cream and an infusion he dubbed Schimmel Seasoning, both of which were named after my grandpa.
My mother still prepares it, but she doesn’t use any MSG.
Is that anything that someone came up with?
Is it possible that E.
Hazard, the owner of an ice cream shop in Wilmington, Ohio, invented the banana split?
“We think the controversy is entertaining,” says the owner of a sweet shop in Wilmington, in his wise and official position.
The New York Times was informed that they had made a mistake by publishing my deceptive writing while he awaited primary documentation from the government.
The Reuben has become popular in New York delis because, culturally, the sandwich appears to belong to the city—it has a strong personality, it is loud, and it is man-spread in nature.
The Midwest was experiencing a renaissance at the time.
The same could be said for my family’s lodgings.
The Cottonwood Dining Room at the Blackstone was named after a real cottonwood tree.
In the early 1950s, Reuben Kulakofsky moved to Los Angeles.
The railroad magic faded.
Dan spent many hours on the phone with the Nebraska State Historical Society and the Douglas County Historical Society trying to uphold my family’s name.
I spent many hours on the phone with my mother, assuring her that yes, of course, I believed the family story.
In the end, Dan saved the day.
“New York has everything, and now they’re coming for the sandwich!” Dan reminded every Nebraskan who would talk to him.
Within a week, the Nebraska State Historical Society unearthed a menu from the Blackstone coffee shop from 1937, offering a Reuben sandwich for 35 cents, 50 cents “with chicken.” The Douglas County Historical Society found a 1934 menu from the Blackstone’s main dining room offering a Reuben for 40 cents.
“These are the earliest references for a specific ‘Reuben sandwich,’ and they do indeed support your grandfather’s claim to naming a sandwich!” —though not without noting that he found the chicken option “worrisome.” But that’s his problem.
We’ve all got only so many stories, and never any new ones about our pasts. I’m sticking to mine.
Make the Schimmel Reuben at Home
The secret to attaining the exterior crispness and well-melted cheese that you desire in a Reuben is to press down on the sandwich with a spatula while it is toasting in the pan while the sandwich is toasting. In order to ensure that the inside is thoroughly warmed, do not pile the meat on too thickly, but no more than an inch or two thick. Recipe for the Schimmel Reuben Sandwich may be found here. Matt Taylor-Gross is a professional basketball player.