Classic Reuben Sandwich
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Reuben sandwich is the classic deli sandwich with very specific ingredients to go into the sandwich. The real Reuben sandwich is made from Rye bread stuffed with corned beef and sauerkraut. Topped with Russian dressing or thousand island dressing, This American Classic is a snack on the go. Making classic Sauerkraut is another recipe in itself but as Reuben sandwich is incomplete without Sauerkraut, We are sharing the recipe of homemade Sauerkraut too.
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Ingredients
- Ingredients for Sauerkraut
- 1 small cabbage ½ kg
- 2 table spoons of salt
- 1 cup water optional
- Ingredients for Russian Dressing
- 1/4 cup + 2 to 3 tablespoons chili sauce
- 2 tablespoons sour cream
- 2 tsp chopped parsley leaves
- 1 tablespoon + 1 teaspoon minced Spanish onion
- 1 1/2 tablespoon minced dill pickle
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon grated horseradish
- 1/4 teaspoon Worcestershire sauce
- For the Reuben Sandwich
- 2 tbsp softened unsalted butter
- 4 slices Rye Bread
- 4 tbsp Thousand Island Dressing or French Dressing
- 6 slices Corned Beef Brisket Sliced thin
- 6 tbsp Sauerkraut removed and pat dry to remove any fluid
- 4 slices Swiss Cheese
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Instructions
- How to make Sauerkraut - Shred the cabbage and slice thinly into thin ribbons. Transfer the cabbage into a large bowl and mix the salt and rub it gently to start with. After 5 minutes you will feel the cabbage becoming a bit watery.
- Apply a bit extra pressure and squeeze the cabbage a bit more. You always have the option of adding caraway seeds to get some extra flavor, however its optional.
- Transfer the cabbage in a clean bottle or jar. Use all the liquids extracted and transfer them in the bottle. The key in the process is to make sure the shredded cabbage is submerged completely.
- You have the option of adding some weight (make sure it’s clean) to make sure its submerged.
- Tie the bottle with a clean cloth and secure that with a rubber band. This process will allow the air to go In and out but also will ensure the bottle is clean and dirt doesn’t enter.
- Press the cabbage with a clean spatula 6- 7 times during the 24 hours so that the liquid extracted by cabbage is above the shredded cabbage. If the liquid is not enough then add some salt water to cover it.
- Keep it away from sunlight and at a cool room temperature. Will take 3 days at least for it to ferment. The more its kept it tastes better. After three days, can cover it tightly and refrigerate it.
- How to make Russian Dressing - Combine all the ingredients as listed under "Ingredients for Russian dressing" and whisk to a nice consistency and add salt and pepper to taste.
- How to make Reuben Sandwich - Butter the sides of Rye Bread and place it on flat surface
- Place the Ingredients in a specific order 2 tbsp of Dressing, 3 slices of Corned Beef, 3 tbsp Sauerkraut, two slices of Swiss cheese overlapping each other.
- Spread the dressing on the other bread and place it on top of the assembled bread slice.
- Pre-heat the pan over medium heat with the sandwich, heat the sandwich 2- 3 minutes on each side till the side becomes golden brown and cheese is melted.
- Serve hot with Fries/ Chips with a Dill Pickle. The key to a good Reuben sandwich is to have everything hot before assembling, the corned beef slices, sauerkraut.
Notes
About the Author – Chef Ashok is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honours and distinction. He has gained a speciality experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.
An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershare and on his FB page Food Raconteur.
Main Picture Credit :- The Picture has been brought from Stutterstock and has copywrite of Chef Ashok.
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