The Reuben is the king of the Jewish deli sandwiches. Sharp swiss cheese, mounds of sauerkraut and a tangy 1000 island dressing on rye bread, with the centerpiece of course being the glorious, homemade, peppered pastrami or corned beef brisket.

To prepare;

• 1/3 LB of Fresh Pastrami
• 2-3 slices of sharp swiss cheese
• 3-4 Oz Saurkraut
• 1 t butter
• 2-3 T 1,000 Island Dressing

 

Begin by buttering 2 slices of rye bread with a thin smear of butter.  Heat a pan on medium heat.

In a pot, warm some sauerkraut and keep it warm on a back burner.

Place the bread butter side up in the pan and warm the slice.  Turn 1 slice over and place swiss cheese on it, then the pastrami.  Place the rest of the swiss on top of the pastrami and put the warm slice on top butter side up.  After cooking for about 4-6 minutes, flip the sandwich over for a nice golden brown toast.  Cover the pan with a lid for a few minutes to warm the pastrami through. Cook another 3-4 minutes until golden brown.  Re-flip the sandwich once more to re-crisp the toast and finish uncovered in the pan.  

Drain the sauerkraut and get as much liquid out as possible.  

Place the sandwich on a plate and open it in half to add the sauerkraut and 1000 island if you desire.

Reassemble the sandwich and slice it on a diagonal or to preference. Serve and eat immediately. Enjoy;)

Open the sandwich up and put the sauerkraut on it before reassembling. Slice the sandwich in half on a diagonal. Serve immediately with 1000 island dressing and a nice German mustard. Prost!