The Perfect Reuben Sandwich
Aug 20, 2005 by GodsMullet | 0 Comments| Share it:
- Rye Bread
- 2 to 3 cups Sauerkraut
- 1/2 Onion (minced)
- 3 strips of Bacon (finely chopped)
- Pinch of Sugar
- 2 Tbsp Apple Cider Vinegar
- Deli-sliced corned beef (not the oscar meyer stuff)
- Deli-sliced Lorraine Swiss (not the Kraft stuff)
- Thousand Island Dressing
Preparing the Sauerkraut Yeah, you can just take the kraut out of the jar and slop it on the sandwich, however I found that seasoning it provides a bit more flavor.
Start by sauteing the bacon until it starts to pool up some grease. Add the onions (I also added some minced shallots because I realized I had some left over) and saute until clear. (At this point you can also add some diced mushrooms as well)
Drain about 1/2 of the grease and add a bit of flour to it (less than 1/4 cup) to form a roux. Add the sauerkraut and some of its juice, along with the Vinegar while mixing it up. Finally add just a pinch of sugar, cover, and simmer for about 10 minutes or until the flour has cooked off.
Preparing the Reuben Spread the dressing and then some sauerkraut on one side of the bread. On the other side layer up your corned beef and swiss. (I do it this way to just let some of the extra moisture from the kraut absorb into the bread, rather than drip on the cheese).
Join the two sides and spread some butter on top of the bread.
On a HOT skillet, place the reuben butter-side down and cook for about 45secs to a minute. During this time butter the top bread again.
Flip the sandwich over and cook for about 30 secs. Push it to the side and add about a Tbsp of water on the opposite pan-side. Quickly cover it for the remaining 15 to 20 seconds. The steam will fast-melt the cheese and heat up the beef. You don't want to leave the cover on too long otherwise the bread gets moist.
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