New Twists on the Classic Reuben

March 1, 2011

A deli favourite, the Reuben is rye bread spread with Russian or Thousand Island dressing and piled high with corned beef (brine-cured beef brisket that originated in Ireland), tangy sauerkraut and melted Swiss cheese. Whether you’re hosting a St. Patrick’s Day party or making lunch, learn the traditional preparation, then try our easy adaptations.

Classic Corned Beef Reuben
Makes 1 sandwich
Prep time: 5 minutes
Cook time: 10-15 minutes

INGREDIENTS
2 slices rye bread—Try pumpernickel or marble rye bread.
30 mL (2 tablespoons) butter, softened
30-45 mL (2-3 tablespoons) Russian or Thousand Island dressing, plus extra for serving
115 grams (1/4 pound) sliced corned beef
2 slices Swiss cheese
125 mL (1/2 cup) store-bought sauerkraut, drained and rinsed
Dill pickles, optional

DIRECTIONS
1. Spread slices of bread with butter on one side and dressing on the other. Place one slice butter-side down in a skillet.
2. Layer with sauerkraut, corned beef and Swiss cheese—in that order—then top with the second bread slice, dressing-side down.
3. Transfer skillet to stovetop and heat to medium-low. Grill, occasionally pressing with a spatula, until the bottom slice of bread is crisp.
4. Flip the sandwich, then top with a small, smooth-bottomed plate and weight with a canned good. Continue cooking until bread is crisp and cheese is melted.
5. Slice diagonally and serve immediately with extra dressing and dill pickles.

New Twists on the Classic Reuben
From simple substitutions to lunch-ready wraps, rethink the Reuben:

• Substitute pastrami for corned beef. To make a variation known as “The Rachel,” also use colourful cabbage slaw (or prepared slaw from your local deli) in place of sauerkraut.

• Try sliced turkey instead. Swap the dressing for mustard, too—we love using Dijon, spicy brown or whole-grain mustard.

• Serve it open-faced. Top one thick, toasted slice of rye bread with dressing, sauerkraut, warm corned beef and cheese, then broil in the toaster oven or bake in a 200ºC (400ºF) oven until the cheese melts.

Tip: For St. Patrick’s Day party fare, make mini open-faced Reubens. Look for thin loaves of sliced pumpernickel at your local supermarket—they’re usually near the gourmet cheeses, breads or crackers.

• Choose a different cheese. Go with semi-firm cheeses that melt well, like buttery Gruyere, nutty-sweet Jarlsberg or smoked Gouda.

• Wrap it up! Spread one whole-wheat tortilla with dressing, add one slice each of corned beef and cheese, plus a heaping spoonful of sauerkraut or slaw, then wrap.

Tip: A Reuben wrap and piece of fresh fruit make the perfect packed lunch. Enjoy cold, or microwave the wrap for 15-20 seconds to melt the cheese.

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