Recipe: Reuben sandwich
The basis of the classic Reuben sandwich is corned beef, melted Swiss cheese, sauerkraut and Thousand Island dressing. There are many variations, including the one from the world-famous Katz’s Deli in New York. This is how we make this classic at home.
Go to a good butcher who makes their own cold cuts and ask for their homemade corned beef. Even better: a butcher with a smokehouse who also makes a good pastrami.
The original Reuben is topped with so-called ‘corned beef’. This is cured beef (brisket) that has been left in a brine bath for at least 24 hours. ‘Corned beef’ is comparable to what we call pekelvlees in the Netherlands—and should therefore not be confused with the canned leftover meat commonly referred to as ‘kornèt bief’.
After the brining, the meat is gently cooked for several hours over low heat in water, optionally with some herbs and spices.
How to make the Reuben sandwich
- Mix all the ingredients for the dressing. Season with pepper and salt. Spread one side of a slice of bread with the dressing and top generously with pastrami, sauerkraut and Gruyère. Spread a second slice of bread with the dressing. Place the second slice of bread on top of the sandwich, sauce-covered side down. Repeat for the remaining sandwiches.
- Spread the top and bottom with a very small amount of butter. Fry the sandwiches on both sides over medium heat in a frying pan (2 at a time) for 10 to 15 minutes, until golden brown and crispy and the cheese has melted.
- Remove the sandwiches from the pan and cut them in half. Serve with a small dish of pickles.
Good to know
A variation on Thousand Island dressing is Russian dressing, which is also sometimes used on a Reuben sandwich. This dressing is also made with mayonnaise and ketchup, but it also contains horseradish and more pepper, which makes it a little spicier.
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