Reuben Sandwich
Reuben sandwich is made with corned beef and sauerkraut. It is served as a main course dish. It is often made with rye bread, preferably the Jewish one, but it can also be made using pumpernickel bread. The sandwich gets its name after its inventor Reuben Kulakofsky.
Ingredients:
- rye bread
- mayonnaise or Thousand Island dressing
- corned beef
- Sauerkraut
- Swiss cheese
Preparation:
- Spread mayonnaise or Thousand Island dressing lightly over 2 slices of rye bread.
- Apply a layer of sauerkraut over one slice, then top with a slice of corned beef, and then with a slice of Swiss cheese.
- Top with the second slice, mayonnaise side down. Spread soft butter or margarine on the outside of Reuben sandwich.
- Toast on a griddle or grill. Wait till it evenly turns to brown.
The Reuben sandwich can be prepared in many ways and their names are regional. Most of the variations include some type of meat, a cheese, cabbage product, and a dressing. A Georgia Reuben is made with turkey and coleslaw. The most popular variation of the Reuben sandwich is the Rachel sandwich. It is called the sister sandwich of the Reuben. It is made with pastrami replacing corned beef (and sometimes coleslaw substituting sauerkraut).The recipe for Rachel sandwich is given below:
Ingredients:
- 2 slices of Rye bread
- Thousand Island salad dressing (2 tablespoons, or to taste )
- 1/4 pound finely sliced pastrami.
- 2 slices of quality Swiss cheese
- 1/3 cup of Cole slaw
- Butter(to taste)
Preparation:
- Spread Thousand Island dressing over 2 slices of rye bread lightly.
- Top one slice with a slice of Swiss cheese.
- Put a layer of Cole slaw over the cheese,
- Top with sliced Pastrami and then lightly place a slice of Swiss cheese
- Top with the second slice of rye bread, dressing side down.
The rest of the instructions remain the same as in the traditional Reuben sandwich. A 300 gram serving of the sandwich is approximately 600 calories. It is high in sodium and fat. A low fat recipe for the Reuben sandwich:
Ingredients:
- 2 slices of rye bread
- 2 ounces of lean turkey or chicken (such as Healthy Choice)
- 1 thin slice low-fat Swiss cheese (such as Alpine Lace)
- 1 tablespoon low-fat Thousand Island dressing
- 1/3 cup sauerkraut
Procedure (For one sandwich)
Assemble the sandwich and grill in a non-stick skillet. Cut in half and serve.
Each serving of this approximately has 240 calories. The calorie count may vary depending on the serving size. Just about all variations of the Reuben sandwich are grilled, except for the Monte cristo which is dipped in sweet batter and then deep-fried.
History:
The sandwich’s origin is debated. According to one story, local grocer Reuben Kulakofsky, in 1925, combined corned beef, rye bread, Swiss cheese, and sauerkraut and came up with a sandwich to serve it to the participants of a late-night poker game at the Blackstone Hotel in the business district Omaha. The hotel’s owner, Charles Schimmel, loved the sandwich. So, he added it to the menu of the hotel’s restaurant. Another story is that Fern Snider, a waitress at the Blackstone, took part in a national sandwich competition in 1956, and entered this recipe .The recipe won the competition. This was cited in the food journal “Institutions”, in the year 1956. Whatever the origins, the fact remains the lip-smacking, delicious Reuben sandwich and all its derivatives are relished by people across the globe.
- Lovina Raymond
Tags: Recipes, reuben, reuben sandwich recipe, sandwich
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