Sandwich Essentials The Ultimate Classic Ruben Food

SANDWICH ESSENTIALS: THE ULTIMATE CLASSIC RUBEN

Steps:

• PREP/PREPARE
• Although most Rubens are served today with thousand-island dressing, the original condiment was Russian dressing.
• Most historical records support the fact that the first Rubens were served on marbled Jewish rye bread. If you cannot get marbled rye, regular rye is acceptable.
• One of the mistakes making a Ruben is overstuffing it with corned beef. I have seen some sandwiches that are so thick, you cannot open your mouth wide enough to eat it. This classic Ruben is all about proper proportioning.
• If you are looking to do this recipe from homemade ingredients, here are a few additional recipes to help you out: https://www.justapinch.com/recipes/side/vegetable/micro-fermenting-essentials-cabbage-to-sauerkraut.html?r=2 https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html?r=1 https://www.justapinch.com/recipes/main-course/main-course-beef/excellent-corned-beef-in-seven-days.html#page1:comment2385411
• Gather your Ingredients (mise en place).
• THIRTY MINUTES BEFORE MAKING
• Take the sauerkraut out of the fridge, and place in a strainer to thoroughly drain.
• Chef's Note: Nothing can ruin a good Ruben faster than a bunch of soggy sauerkraut... Drain that sauerkraut.
• Place a rack in the middle position, and preheat the oven to 250f (120c).
• Lay a piece of parchment paper on aluminum foil, and lay down two ounces of corned beef, and place two slices of Swiss cheese on top (per sandwich).
• Lay another 2 ounces of corned beef on top.
• Sprinkle with a few drops of water, cover, using another piece of parchment paper, and foil, and place into the preheated oven, until needed.
• Chef's Note: I slice my Ruben, so that each slice equals 1 ounce (30g).
• Chef's Note: This is my twist to a traditional Ruben. The most difficult thing for home chef's is to find the exact temperature for their skillet, so that by the time the bread is toasted, the insides of the Ruben are warm with gooey melted cheese. Too hot, and the bread burns before the insides are warm; too cold, and the bread never gets the chance to properly brown. By preheating the corned beef with some of the cheese, the sandwich comes out perfect every time.
• ASSEMBLING THE RUBEN
• Brush the melted butter on one side of each of the slices of rye.
• Take a cold pan, and place one slice of the bread, buttered-side down into the pan.
• Chef's Note: In the photos, I am making two sandwiches.
• Brush half the Russian dressing on the bread.
• Add a slice of Swiss cheese.
• Add the drained sauerkraut.
• Remove the corned beef from the oven, and place on top of the sauerkraut.
• Add another piece of Swiss cheese, brush the unbuttered side of the second slice of bread with the remaining Russian dressing, and place on top.
• Place the pan over a burner set to medium/medium-high heat, and cook until the bread is nicely browned, but not burned, about 3 - 4 minutes per side.
• PLATE/PRESENT
• Slice, and serve with some chips, and a dill pickle wedge. Enjoy.
• Keep the faith, and keep cooking.

REUBEN SANDWICH

Steps:

• Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
• Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

ZINGERMAN'S REUBEN SANDWICH

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
• Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
• When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
• Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
• Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
• Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.

CLASSIC REUBENS

Steps:

• In a small bowl, combine mayonnaise, ketchup, and relish; season with salt and pepper. Set aside. Butter bread; place, buttered side down, on a work surface. Spread 4 slices with mayonnaise mixture; top with corned beef, sauerkraut, and cheese. Sandwich with remaining bread, buttered side up.
• In 2 batches, cook sandwiches, covered, in a large skillet over medium-low, until bread is golden brown and cheese is melted, 2 to 3 minutes per side.