AllenOK
New member
Big Al’s Rockin’ Rueben Sandwich
Yields: 1 sandwich
6 oz thinly sliced corned beef
¼ c sauerkraut
2 slices Swiss cheese
-or- Provolone cheese
2 slices good rye bread, preferably the swirled light and dark rye
Thousand Island salad dressing (traditional)
-or- French salad dressing (what I prefer)
Margarine
Heat a large cast iron skillet or a griddle. Spread one side of each slice of bread with margarine. Place the sauerkraut onto the pan or griddle, and spread it out so that it’s the same basic size as the bread. Layer the corned beef over the sauerkraut and cook for a minute or so, letting the juices of the sauerkraut steam the beef (if it gets to dry, add a little more liquid from the sauerkraut). Place the bread, buttered side down, into the pan or griddle, and place one slice of cheese on each piece of bread. Once the cheese starts to melt, carefully, using a large spatula, lift up the sauerkraut/beef up and place it on one piece of bread, trying not to disturb the cabbage and/or beef to much. Flip the other piece of bread over and place it onto the sandwich. If the bread needs another minute or so to toast, let it.
*NOTES: This sandwich is traditionally served with Thousand Island, on the side. I prefer to squirt a little French dressing onto the corned beef when I start to assemble the sandwich.
Yields: 1 sandwich
6 oz thinly sliced corned beef
¼ c sauerkraut
2 slices Swiss cheese
-or- Provolone cheese
2 slices good rye bread, preferably the swirled light and dark rye
Thousand Island salad dressing (traditional)
-or- French salad dressing (what I prefer)
Margarine
Heat a large cast iron skillet or a griddle. Spread one side of each slice of bread with margarine. Place the sauerkraut onto the pan or griddle, and spread it out so that it’s the same basic size as the bread. Layer the corned beef over the sauerkraut and cook for a minute or so, letting the juices of the sauerkraut steam the beef (if it gets to dry, add a little more liquid from the sauerkraut). Place the bread, buttered side down, into the pan or griddle, and place one slice of cheese on each piece of bread. Once the cheese starts to melt, carefully, using a large spatula, lift up the sauerkraut/beef up and place it on one piece of bread, trying not to disturb the cabbage and/or beef to much. Flip the other piece of bread over and place it onto the sandwich. If the bread needs another minute or so to toast, let it.
*NOTES: This sandwich is traditionally served with Thousand Island, on the side. I prefer to squirt a little French dressing onto the corned beef when I start to assemble the sandwich.
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