The Best Reubon Sandwich
This St. Patrick’s Day, I’m celebrating with one of the most perfectly balanced meals ever created; the Reubon Sandwich with a side of Pickle and Salt and Vinegar potato chips. It’s the only sandwich, in my opinion, that tops a grilled cheese and since the Irish are known for their Corned Beef, what else could possibly be more fitting.
Reubon Sandwich with Pastrami or Corned Beef
In my opinion, a Reubon Sandwich can be made with either Pastrami or Corned Beef. Why not both? They’re both made from Beef Brisket, usually. The main difference is that Pastrami is cured with a dry rub and smoked and Corned Beef is cured with a brine only. Put together in this recipe, very few can tell the difference. Personally, I think it’s the tang from the thousand Island dressing that keeps the taste buds from deciphering. In this recipe, however, I use both just to eliminate the confusion and get the best of both worlds.
Reubon Sandwich with Sauerkraut and Cheese
There are a few more essential ingredients that make a Reubon Sandwich amazing. One is the Sauerkraut. If you make it your self, great, if not you can pull it strait from a jar and use it straight away or saute it with butter and some slice onion. I show you how to do it in my Frankfurter recipe post. I’m wishing now that I snapped some Sauerkraut pics but I didn’t.
The Swiss Cheese is one of the other main ingredients and since a Reubon Sandwich is grilled, the cheese melts in there with the beef and the sour kraut. With the melding of the Thousand Island Dressing, you’ve got one hell of sandwich. Traditionally, it’s served with potato chips and a pickle.
Reubon Sandwich Ingredients:
8 Slices Dark Rye Bread
8 Slices Corned Beef
8 Slices Pastrami
8 Slices Swiss Cheese
1 cup Sauerkraut
1/4 cup Thousand Island Dressing
1/2 cup Softened Butter
Salt and Pepper to taste