Thursday, April 26, 2012


I like Rubens and Flemish painting in general. I also love the Reuben sandwich. I have my own ideas on it which I will now share. I like to make my Reubens on the skinny side. This makes it easier to balance ratios, not get super messy and reasonable for an any day lunch. I am trying to find the best reuben in our neighborhood, and so far mine wins. (Salonica is the best restaurant reuben we've found so far.)

For this recipe I do not heat the sauerkraut or corned beef ahead of time. It improves the sandwich a bit if you do, but I usually don't want to take the time (I am often already hungry). As usual measurements are approximate.

Best Reuben in Hyde Park

4 slices of Corned beef
2 slices seeded rye (a pumpernickel rye might be even better)
2 oz or so sauerkraut
3 slices swiss cheese
Thousand island dressing (1/2 oz?)
a little mustard

Put the mustard on one slice of bread and top with the corned beef. Put the cheese on the other. (This will insulate the bread from the liquids.) On top of the corned beef put the sauerkraut and top that with the dressing. Close the sandwich.

Melt butter in a pan over medium heat. Put the sandwich on. Put a weight on the sandwich (like a heavy pot). After a couple of minutes remove the sandwich and melt some more butter in the pan. Put the other side of the sandwich down. Put a weight on the sandwich. Cook for a couple of minutes and then serve. I like to serve it with a pickle spear (Hyde Park Produce's deli section has good pickles) and chips.

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