Ingredients:

For 4 sandwiches

1- 1-1/4 lbs of Corned Beef or Pastrami
12 slices (9-12 oz)Swiss, Gruyere or Meunster Cheese
1 and 1/2 cups (10-12 oz) Sauerkraut
( squeezed dry before measuring)
8 tablespoons or 4 oz Special Reuben Dressing

Butter for grilling bread

Special Reuben Dressing

¼ cup mayonnaise (2 oz / 56 g)
1 tablespoon ketchup (½ oz / 14 g)
1 teaspoon Dijon mustard (5 g)
1 to 2 teaspoons prepared horseradish (5–10 g)
2 teaspoons lemon juice (10 g)
1 tablespoon finely chopped pickle or relish, drained (15 g)
1 tablespoon very finely minced onion (15 g)
½ teaspoon Worcestershire sauce (2–3 g)
¼ teaspoon paprika (0.5 g)
Salt and black pepper to taste

ingredients per sandwich;

2 slices Sandwich Rye Bread, any style
4-5 oz sliced Corned Beef or Pastrami
3-1oz slices Swiss or Gruyere Cheese
1/2 cup (3 oz) Sauerkraut
Sauce - 2 tablepoons (sauce)
Butter for grilling

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Our German Heritage Recipe Cookbook

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Kitchen Tool Discussion

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first let's

Make Our Special Dressing

The dressing on a Rueben is the icing on the cake, the grease that makes it go, and the flavor that makes sauerkraut sparkle. Historically as the Reuben became a staple in restaurants and especially New York Deli's it adopted Russian dressing as it's spread. So what is Russian Dressing and what makes it Russian? Russian dressing isn’t actually Russian. It likely started in Nashua, New Hampshire, in the early 1900s. a grocer named James E. Colburn is often credited with it's invention. Some early recipes even included caviar—more for its salty punch than luxury— before the dressing made its way into New York delis and onto the now-classic Reuben sandwich.

Wishbone Dressing 14 oz

Blend the sauce ingredients. Mix everything until smooth and well combined, then taste and adjust as needed. Add more horseradish for a sharper bite, Add more lemon for brightness, or a bit more mayonnaise for a smoother finish. Let the dressing sit for at least 30 minutes before using, as this step allows the flavors to come together and mellow into a more balanced sauce.

2 different Cooking Methods

Method 1 — Classic Pan-Grilled (Sandwich Sandwich Flip)

Heat the skillet or grill to medium heat

Butter both sides and lay on the grill and brown the first side.

Lift the half grilled sandwich onto a plate
then take another plate and put it on top.

Flip the 2 plates over, the plates keep the sandwich intact

Lift the sandwich back onto the pan
and brown the other side of the sandwich to a nice goldern brown.

Remove from grill.
If the center isn't warm enough you can put them on a pan and finish them in the oven,
or you can finish heating them in the microwave on half power.

I caution to leave in a skillet. Even with the heat turned off it can over make the bread too dark.

A Reuben goes well with potato salad, radish and dill pickle spear.

Method 2,
Grill-Oven Hybrid Method

Step 1
Pre-heat oven to 375 degrees
Preheat the skillet or grill to medium heat

Grill all the bread and lay 4 slices on a sheet pan.

Step 2

Bake in the oven for 15-20 minutes until corned beef is hot and the cheese is melted.

Lay the other slices of grilled rye on the pan and put back in the oven for 5 min.
Then take out and put the lids on, cut in half and serve.

Here is one on dark rye.

THis is an artisan one I did on huge slices of rye bread.

Here is one on Marbled Rye

Rhabarber Blechkuchen
Rhubarb Sheet Cake

German Plum Cake