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Saturday, October 25, 2014

Reuben and Rachel

I love corned beef with cabbage and corned beef hash with eggs over easy.  Just thinking of it makes your mouth water.    The crunchiness of the grilled bread, the creaminess of the melted gooey cheese with the saltiness of the sauerkraut.    Let's just say yummo!  

One of my favorite lunchtime sandwiches is the Rueben.  And I can't help but think of the nursery rhyme song every time I have one.   The little tune becomes an earworm each time I see the sandwich name in print on the menu.  

Insert mind numbing nursery rhyme in your head here.......  Reuben, Reuben, I've been thinking......



If you listen carefully to the words, you will find it is a couple teasing each other about what it would be like without the other and ends with what it would be like for them to stay together.  Note this was in a different era, hence the line about the where the paycheck would go.     Catchy little earworm.  


Now that I have that tune running through your head.  Imagine the sandwich,  two nice slices of Pumpernickel brown bread.   Each slathered with your favorite Thousand Island or Russian Dressing and spicy brown mustard.  Piled with sauerkraut and a slices of Swiss cheese.  Next, comes the grilled corned beef.  Yes, you read that right, GRILLED corned beef and then  toasted on the cast iron griddle for one of the yummiest Reuben sandwiches you will have ever had. 

Reuben Sandwich

1/4 lb. Corned Beef sliced for sandwiches
Butter (real)
Your favorite Thousand Island or Russian Salad Dressing
Your favorite brand of sauerkraut, drained and squeezed
Spicy Brown Mustard
Swiss Cheese
2 slices Pumpernickel Brown Bread

Heat your cast iron griddle to hot (or any nonstick pan you have).   I coat mine with a teaspoon of Crisco each time I heat it up.   Once hot throw on the corned beef.   Leave it in place until it crispy and brown and then flip it.  Leave it in place again until it is crispy and browned.  Remove from heat to plate while you build the layers.   Clean your griddle or pan.   Leave on low heat while you assemble your sandwich.

Put slices of pumpernickel down on a work surface.   Slather one with dressing and one with the spicy mustard.


 Add a slice of cheese to both.




Add the sauerkraut to one side and the grilled corned beef to the other side.


Bring the two sides together and butter the top of the sandwich with room temperature butter.

 

Place buttered side down on the griddle or pan.  While that side is browning butter the slice of bread that in now on top


Cook over low heat.  Low heat helps to heat the sandwich all the way through and melt the cheese.   Cooking it on high will result in burnt bread.     Once the first side is browned to your liking flip it over and cook the other side until browned.   

Remove from heat and enjoy. 



What is a Rachel?   A Rachel is the same as a Reuben made with turkey in place of the corned beef.


Notes/Swaps
  • You can also make your Reuben sandwich with Rye or Marbled Rye and Brown Bread.  They are all great for the Reuben sandwich.
  • If you have Panini press you can use that or any other pan that you prefer to make your grilled cheese sandwich in.
  • To make a Rachel swap out the corned beef for some turkey.  


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From the bottom of my heart..............