Wednesday, June 22, 2011

The Classic Reuben Sandwich


I can do few things well, but one thing I can do well is make a really good Reuben sandwich.  I usually get on a Reuben kick in the summer, probably because we travel through the Blue Ridge mountains then and there is a tiny, quaint town nestled in the mountains in north Georgia called Helen, which has a restaurant that makes the best Reuben sandwich I have ever eaten.   We go there every time we pass through.

The secret to their Reuben is that they marinate their corned beef in something special.  They won't tell me what this special marinade is, though, and believe you me, I have asked on more than one occasion. The secret to my Reuben, however, is the sauce. Don't use bottled Thousand Island dressing; give my sauce a try.  You won't be sorry.  I have been making this sandwich for years, they same way, and everybody loves it.  I mean, yes, my husband is now asking for something else besides this sandwich because this is the fourth day in a row we have been eating them, but still, we love.  We love so much.

The Classic Reuben Sandwich

Special sauce: 
1 cup mayonnaise
1/2 cup ketchup
1/8 teaspoon paprika
1 teaspoon prepared horseradish
3 tablespoons grated onion (don’t forget all that onion juice!)
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
Salt and Pepper to taste

Sandwich ingredients: 
Rye bread slices
Swiss cheese slices
Sauerkraut, well drained
Thinly sliced deli corned beef
Softened butter

Stir together all ingredients for the sauce in a medium bowl. 

Lay 2 pieces of rye bread on a cutting board, and spread each piece liberally with sauce.  Place 1 slice of cheese on each piece of bread, then spread a spoonful of sauerkraut on one slice of bread on the cheese.  Layer several pieces on corned beef on the other slice of bread.  Carefully close sandwich. 

Preheat a griddle over low heat until hot.  Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle.  Butter the other side of sandwich.  Cook until golden brown and cheese is melted, turning once.  Place on a cutting board and let stand for a few minutes before cutting in half. 
  

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25 comments:

  1. Lorie,

    I will try your sauce if you will consider trying one thing I did that made for the BEST Reuben ever. I cured my own meat. So easy, who knew? You mix up spices and other ingredients and put the meat in it to brew for a week and then cook it low and slow and the taste is beyond amazing. I make my own sauce too but it doesn't have horseradish...or should say it didn't; that's a genius addition!

    I don't leave links in comments but if you're interested you can do a quick search on my site. Made my own Maple Bourbon cured bacon too...I will NEVER go back.

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    1. The best Reuben I ever had is at my favorite local cozy casual restaurant, Uncle Pete's, located in the historical area of North Wheeling, WV in a renovated Victorian which overlooks the Ohio River. I may make it seem more romantic than what it is, but the atmosphere is wonderful, the food is all good, and I love their Reuben. Well, I also like to make a Reuben at home that would be just as good as Uncle Pete's. I would love to try combining the home cured with the special sauce and I am thinking - wait for it- LEGENDARY!!!! Thank you ladies so much!

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    2. Uncle Pete's, this quaint restaurant in the historical North Wheeling, WV has the best Reuben I ever had. It is an awesome sandwich. I do believe we Wheeling natives have added Uncle Pete's Reubens as can't miss during a visit to the area, along with Coleman's fish sandwich and DiCarlo's Pizza. However, I am willing to try home cured with special sauce. I am sure it would be legendary.

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    3. Well, I gotta say, the best reuben on the planet is at the Goose Hollow Inn , Portland, Or. on the west coast.

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  2. My gosh, I haven't had a Reuben in far too long. You have inspired me to have a sandwich supper this week. My husband will be delighted.

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  3. This sounds and looks like absolute heaven!!! Thanks for the recipe!!

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  4. Reubens are my kryptonite, so it looks like I'll have to give yours a try! Love them!

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  5. The Reuben looks fantastic and your header made me laugh. Thanks for both!

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  6. Thank you, thank you! You've solved a problem for me! I make (& posted about) Reuben Pizza ... but used bottled Thousand Island as the sauce. Now I can make my own sauce with your recipe. Thank you for sharing!
    Tracey @ Kitchen Playground

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  7. Yum, yum, and yum. And who knew the Reuben could be so photogenic?

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  8. A Reuben is a thing of great beauty--I sometimes get one at our local deli, but never think to make them at home. Your sauce sounds great, especially with the grated onion!

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  9. Found your blog through pinterest. Cool stuff! I'm a Mississippi cook too!

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  10. I made this tonight and it was a huge hit. My husband loved the sauce. I made it with marble rye and it was fantastic.

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  11. Thanks everybody!

    Lynn-I am thrilled you made it and liked it. Marble rye? Yes, yes, yes, but I have a hard time finding that here.

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  12. Bookmarked! Can't wait to try the sauce especially.

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  13. That is one nice looking reuben sandwich!

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  14. You should try a reuben on an onion roll. Very very tasty. Thanks for the recipe. I will be eating this very soon...;)

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  15. I also bookmarked this recipe.
    I love corned beef but my persnickety wife won't even try it!
    I'll prepare a couple when she's on a business trip.
    Looks wonderful!!

    BobbyG

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  16. I just made my first Reuben sandwich ever, tried this sauce. It was AWESOME!!!!!!!!!!!

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  17. Oddly enough, the first time I had a Reuben was while I was on a vegetarian kick. Instead of the corned beef, substitute either grilled or lightly fried tomatoes. If you're looking for a lighter or meat-free option, it's delicious!

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  18. Lorie, I love your recipe and your photos! I used this Reuben as the inspiration for a Food Photography for Bloggers class I am taking! I even wrote a blog post about it with your recipe. http://www.bucknrunranch.com/blog/2013/03/23/the-ultimate-reuben/ I didn't use your pictures but I did post the recipe with credit to you! The sauce is divine. I used it again the following night on patty melts with grilled onions and melted Swiss. OMG, it was so good. I added your site to my blogroll. Love it!

    Mary O'Brien

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  19. Nice, mna that would be good right now... love the reuben!!

    Michael

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  20. Thank you for this recipe, its sooo good, I had to share it on my blog! I have been so inspired I have learned to make my own kraut!

    Thank you
    http://honestmotherhood7.blogspot.com/2014/01/my-favorite-sandwichhomemade.html

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