Sunday, March 28, 2010

Reubens


I really wanted to make a Reuben sandwich this year with our leftover corned beef from St. Patrick's Day. It's not that I am a super huge fan of them, because I'm not. Usually, the closest I'll get to ordering a Reuben, is ordering a turkey version. But, since we had the goods, I thought it would be fun to try making one. My DH was happy I did.
There seems to be many variations on a Reuben sandwich. It can be made with corned beef, or pastrami. Smeared with Russian, or 1000 island dressing. Topped with coleslaw, or sauerkraut. Served on rye, or pumpernickel.
If I am going to eat one, I prefer corned beef, Russian dressing & coleslaw, on rye.
So, I had the Russian dressing, and the corned beef. I just needed the coleslaw. You can use some store bought coleslaw...or, do what I did below.

To make some, you'll need 4 cups of coleslaw mix {I didn't bother shredding my own}. In a mixing bowl, whisk 3/4 cups mayonnaise, a 1/4 cup sour cream, 2 tablespoons cier vinegar, 1 teaspoon of sugar, 1/2 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper together.

Add the dressing to the coleslaw mix, stir to combine & chill for 30 minutes before using.

For the Reuben sandwich, you'll need some rye bread. Spread some softened butter on one side of both slices. Flip them over & spread some Russian dressing on the other side.

Top one side with some corned beef & the other with some swiss cheese.

Mound some coleslaw on top of the corned beef. Heat a skillet over medium heat. Put the sandwich in & cook until it's browned. Flip it over & brown the other side. I used a foil covered brick to smash the sandwich a bit.

Remove the sandwich from the skillet, slice it & serve.
I don't have a recipe for the sandwich, because...well, it's a sandwich. You can make it however you'd like & with varying proportions.

Creamy Coleslaw

Adapted from Gourmet magazine, August 2004
Makes 8 servings

3/4 cups mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups coleslaw mix

Combine the mayonnaise, sour cream, vinegar, sugar, salt & pepper in a mixing bowl. Add in the coleslaw mix & mix to combine. Chill for 30 minutes before serving.
Click here for the printable recipe.

7 comments:

Johanna said...

That is one handsome reuben! Last year we attempted to make reubens entirely from scratch (corned beef, bread, dressing, and kraut). It was a lot of work for a sandwich but we had a great time and they were so delicious. I wasn't really pleased with my Russian dressing recipe though, and I was excited to see that you posted one. Can't wait to try it!

suzybananas said...

i have never had a reuben...but that looks mighty tasty!

tiina said...

Wow. This looks like my kind of recipe. Love everything about it. And such lovely photographs! I'm new here, so I'll definitely go through your recipe archive - everything looks wonderful!

whisk-kid said...

Ughhhhhhh... I've been craving a Reuben all day! I nearly cried when I saw this on Tastespotting. It looks so good!

I've never had one with coleslaw though. I would love to try it!

Kathy said...

oh wow, I want to try Reuben with your coleslaw recipe. I love reuben, most especially the Reuben egg roll. I am going to make one tonight! Hello Reuben here I come!

laurie said...

I need a reuben..and I need one now!! Looks really good!!

Karl said...

That's a great twist on an old standard. Slaw is my usual accompaniment but replacing the kraut with it is brilliant! I'll be trying this one out real soon.

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