Peggy Lampman's Monday dinnerFeed: Classic Reuben
Classic Reuben
Peggy Lampman | Contributor
The following recipe can be switched around if desired. According to Wikipedia, there is a Rachel Reuben (pastrami and coleslaw), a Grouper Reuben (grouper and coleslaw) and a Virgin Reuben (everything but the meat). I, personally, have a great affection for Smoked Turkey Reubens.
No leftovers? There's a little deli on Detroit street that makes one of the best reubens in America —their recipe conveniently posted on the Food Network site.
Yield: 1 (big!) sandwich (1-2 servings)
Active Time: 15 minutes
Grill Time: 20 minutes
Ingredients
1 tablespoon ketchup
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 heaping tablespoon chopped dill pickle or pickle relish
1 tablespoon butter, divided
2 thickly sliced pieces of freshly baked rye bread
3 ounces thinly sliced swiss cheese
1/2 pound sliced corned beef
1/2 cup sauerkraut, rinsed
Directions
1. To make a relish, combine ketchup, mayonnaise, mustard and pickle. Reserve.
Spread 1/2 tablespoon butter on each bread slice.
2. Over medium-low heat in a nonstick skillet, panini press or Foreman grill (350 degrees), place one piece of bread, buttered side down.
3. Spread exposed bread slice with relish, then layer with cheese, corned beef, sauerkraut and remaining bread, buttered side up.
4. If cooking in a skillet, press with a flat spatula . When golden brown, about 10-12 minutes, flip and cook and additional 10-12 minutes or until cheese has melted and sandwich is golden brown. Serve.
Comments
Peggy Lampman
Tue, Mar 22, 2011 : 11:08 p.m.
Treetowncartel....yummy...pastrami on pumpernickle...pull out the horseradish! Peggy
Peggy Lampman
Tue, Mar 22, 2011 : 11:07 p.m.
Kerry: My experience through the years tells me the first thing is choosing the right corned beef beef; I've had good luck with the tenderness factor using Trader Joe's and Sy Ginsburg brands, but not so good luck with a couple of others – no matter how long I simmer them they're not as tender as I'd prefer. I expect the beef to have good texture and chew, but not to be tough. (Readers: please advise other corned beefs that have produced good results!) I assume you've covered the pan while it simmers; I even put some foil over the pot before I put the top on. Also, you may want to add additional liquid to your pan to cover, or flip the beef mid-way through cooking time. Like you, I let leftover corned beef remain in the cooking liquid (refrigerated, of course) until I reheat it. Slicing leftovers thin helps as well (as does all the yummy fat in the melting cheese. Hope this helps! Thanks for the comment. Peggy
treetowncartel
Tue, Mar 22, 2011 : 9:32 p.m.
Pastrami on Pumpernickel is so much better.
Hmm
Tue, Mar 22, 2011 : 2:54 p.m.
A reuben with coleslaw and russian or thousand island dressing is called a Rachel. It usually has turkey instead of corned beef as well.
Kerry
Tue, Mar 22, 2011 : 1:44 p.m.
My problem has always been the left over corned beef is dry, even if I store it in it's own cooking juices. I cook at low temp for long time with liquid 2/3 of the way up the side of meat. Is there a trick to moist brisket? Thanks
Peggy Lampman
Mon, Mar 21, 2011 : 5:29 p.m.
Eva and Trouble: Agreed...yum...how can you fail???
Peggy Lampman
Mon, Mar 21, 2011 : 5:28 p.m.
EyeHeartA2: Which deli is that? Sounds intriguing. Peggy
EyeHeartA2
Thu, Mar 24, 2011 : 2:26 a.m.
Sorry for the delay, I can't find it on google and I don't get by there all that often. Anyway, it is called the Vineyard. It is on Pehlam, south of Outer Drive, Dearborn Heights. You can go there on the way to Greenfield Village or something. Carryout is the only thing. It is part of a party store. The meat is Boarshead I think. Pick up some lotto tickets, cash a check, buy a couple of 40s and make a day of it.
Peggy Lampman
Mon, Mar 21, 2011 : 5:27 p.m.
None: Yum: Great suggestion. Peggy
Eva Johnson
Mon, Mar 21, 2011 : 5:16 p.m.
Reubens = yum :)
Trouble
Mon, Mar 21, 2011 : 2:52 p.m.
Peggy makes me hungry very often.
EyeHeartA2
Mon, Mar 21, 2011 : 12:30 p.m.
There is a deli/party store place that I go to that has the absulute best reubens I have ever had, including that place on Detroit Street. Anyway, they bake theirs in a pizza oven. I think I prefer them that way. BTW, the cost of more Reuben than you should eat is 4.79. No atmosphere, you have to go to the park for that. Now I'm hungry.
DFSmith
Tue, Mar 22, 2011 : 1:09 p.m.
Which deli/party store is this? Please do let us know.
bs
Mon, Mar 21, 2011 : 11:17 a.m.
To make a bit of a different sandwich, follow those directions, leave off the kraut and dressing, and layer some coleslaw on after you've grilled......