Foodie Friday- Dad's Reuben Sandwiches

Do you know what is bliss? My dad's Reuben Sandwiches. And my bliss, I mean like died-and-gone-to-heaven bliss. I mean I-could-eat-this-everyday bliss. I mean OH-MY-GOSH bliss. SO GOOD. The funny thing is...I don't like most of the ingredients in Reuben Sandwiches by themselves. HATE Swiss cheese, not fond of rye, corned beef is gross. Yet...these ooey, gooey, artery cloggers are SO incredibly delicious. I've had Reubens at restaurants but none of them were as yummy as these. Maybe because I find thousand island dressing to be disgusting...and this perfect recipe has none! But...I guess if you want, you can taint the perfectness of this recipe with thousand island to make it more authentic...but, I don't recommend it.

Dad's Reuben Sandwiches (makes 4)
  • 8 slices Russian rye bread
  • 1 12 oz can corned beef
  • 4-8 slices Swiss cheese (depends on how cheesy you like your sandwich, I use 2 per sandwich myself)
  • 1 14.5 oz can sauerkraut
  • mayo (I also use mustard)
  • butter
  1. Spread mayo onto bread slices. 
  2. Add Swiss cheese then sauerkraut. 
  3. Slice corned beef into about 8 slices (this is easier if it's refrigerated for 30 minutes or so) and place on top of sauerkraut. 
  4. Add second slice of bread to make a sandwich. 
  5. Liberally butter outsides of sandwich. 
  6. Heat butter in large skillet over medium-high heat. 
  7. Add sandwiches and fry until golden brown (a few minutes). Flip, fry on other side until golden brown. The cheese should be melted and the inside warm. 
  8. Serve immediately. Now, I mean so immediately, that you should have everyone already at the table eating their veggies and then as soon as the sandwiches are done, put them on their plates. There should be no down time between cooking at eating! :)

OMG!!! There are not many things I love more than this sandwich. Even if you don't like Reubens, I suggest trying it anyway. I don't like any of these ingredients alone, but together, it's magic.

UH-MAZE-ING!!!!!! I made them for dinner the other night, and I'm making one now for lunch. :D


Chris King said...

I fully support the awesomeness of this sandwich. Thousand Island Dressing is the secret sauce in a Big Mac: it's overly sweet and goopy, and I feel any restaurant that uses it is simply being lazy, lowering the bar and catering to the masses. Mayo and hot mustard does the trick! And double the cheese, if you like gooey messes. Man, I'm hungry now. I also found that the corned beef in the Latin/Spanish/International section of the grocery store (like Goya) is as good as Hormel's, yet half the price. A typical loaf of rye bread makes 6 sandwiches, we are only 4 people, so I make two extra sandwiches, wrap them in foil and put in the fridge until the next day. Nuke them to heat, they are not as good as freshly-made, but a low quality Reuben is better than a fresh baloney sandwich any day!

Elizabeth said...

Dad recipes are the best! Looks awesome!

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