The Reuben is a famous hearty New York sandwich made with corned beef, sauerkraut, swiss cheese with a Russian dressing served on rye.
While many stories have been told about the creation of this famous sandwich only two still seem to be debated.
The first; a grocer named Reuben Kulakofsky, also known as Reuben Kay, created this deliciously meaty sandwich during the 1930's to feed his weekly poker group. The other story follows that Arnold Reuben, the owner of Reuben's Delicatessen in New York created it in 1914. He either created it on his own accord or at the request of a young actress, who fresh from the broadway stage, came into his deli very late at night requesting a sandwich and the Reuben was born out of a combination of the very few products left in the fridge and on the shelf.
Either way, this New York favourite is a meat lovers delight. Filled with salty sour pickled cabbage, tasty corned beef, covered with a horseradish mayonnaise and topped with melted cheese, it is simple to understand why it is still a favourite in the streets on New York.
1 loaf rye
2 tablespoons butter, softened
8 slices swiss cheese
16 slices corned beef (or silverside)
400g sauerkraut, drained
For the Russian Dressing
3 tablespoons mayonnaise
½ tablespoon tomato sauce (ketchup)
1 heaped teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
For the Russian Dressing. In a bowl mix together all ingredients and season with salt and pepper.
Cut 8 slices of bread. Butter one side of each slice and lay the buttered side flat on a chopping board, covered with wax proof paper.
Smear a little Russian Dressing on each slice and top with 1 slice of Swiss cheese. Top this with sauerkraut and 2 slices beef.
Carefully sandwich two slices together to form a sandwich that will have butter on the outside, a thin smear of dressing, cheese, sauerkraut and the meat right in the middle.
Preheat a griddle pan (or use a sandwich) on a medium heat. Cook the sandwiches on one side until they are golden. Flip over and finish cooking on the second side.
Cut the sandwiches in half and serve with a pickle.
Makes 4 sandwiches.