Friday, June 9, 2023

What’s for dinner?A classic Reuben sandwich with a side of chips

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I love a good Reuben sandwich! My family makes them every year for St. Patrick’s Day. Tonight, I will give it a shot!

classic Reuben sandwich

Classic Reuben Sandwich

  • 2 tbsp unsalted butter softened
  • 2 slices Rye Bread
  • ¼ cup Thousand Island Dressing
  • 4 slices 1st Cut Cooked Corned Beef Brisket thin
  • 2 slices Imported Switzerland Swiss Cheese thin
  • 3 tbsp Sauerkraut  drained
  • Caraway seeds optional
classic Reuben sandwich
  1. Butter one side of each slice of rye bread and place one slice of the bread buttered side down on a flat surface.
  2. Add ingredients in the following order: 2 tbsp of Thousand Island Dressing, corned beef, sauerkraut (with optional caraway seeds added if desired), Imported Switzerland Swiss cheese, and an additional 2 tbsp of Thousand Island Dressing. Crown the sandwich with the remaining slice of rye, buttered side up.
  3. Preheat sauté pan over medium-high heat, place the sandwich in the pan, and heat the sandwich approximately 3 minutes on each side until the bread is golden brown and the cheese is melted.

Now, I have never made the corned beef part of the Reuben before but this seems like a straight forward option should you want to try it!

Corned Beef

How to make Corned Beef

  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  1. Place the water into a large 6 to 8-quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves, and ginger.
  2. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
  3. Once it has cooled, place the brisket in a 2-gallon zip-top bag and add the brine. Seal and lay flat inside a container, cover, and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  4. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot, and celery and cover with water by 1-inch.
  5. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork-tender.
  6. Remove from the pot and thinly slice across the grain.

Another option is making your own thousand island dressing!

How to make Thousand Island Dressing

  • 1/2 clove garlic, minced
  • 1/4 teaspoon kosher salt plus more to taste
  • 3/4 cup prepared or homemade mayonnaise
  • 1/4 cup bottled chili sauce
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons minced onion
  • 2 teaspoons sweet pickle relish
  • 1/2 hard-cooked large egg, pushed through a sieve or finely chopped
  • Freshly ground black pepper
Thousand Island Dressing
  1. Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef’s knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish, and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

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