Rueben sandwich - restaurant style

Yield: 1 Servings

Measure Ingredient
2 slices Rye bread
\N \N Melted butter
4 slices Swiss cheese (about 1/8 inch thick)
4 ounces Corned beef sliced thinly
½ cup Sauerkraut
¼ cup Russian dressing


Here's how we made them in my last few restaurants. This is the classic version I learned in the 60's in New York. It's been adapted a lot since.

Brush one side of the bread with butter and put butter side down on a medium hot griddle (or skillet). Lay the cheese slices on both pieces of bread and cook for about 4 minutes until starting to brown. Drain and put the kraut on the griddle to heat. Put the meat on the griddle to heat, turning after about 10 seconds; let heat for another 30 seconds and put evenly on the bread. Trickle Russian dressing on the meat. Put the kraut on one slice of bread and cover with the other. Remove from griddle, cut in half and enjoy.

It's the rare restaurant that uses Russian dressing nowadays but the difference is real. Most people use Thousand Island and it's good, but lacks the tangy richness of the Russian dressing. Your call.

Posted to EAT-L Digest 22 Aug 96 From: Bob Pastorio <pastorio@...> Date: Fri, 23 Aug 1996 02:01:05 -0700

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