Friday, September 9, 2011

Theme Recipe 2: The Real New York Reuben



According to the late great food editor of the New York Times, Craig Claiborne, seriously research that he conducted on the real origins of the reuben sandwich dates the concoction back to 1914 to a New York City establishment called Reubens Restaurant.  Also, it was not the sandwich that we think of it to be today, it was, like is pictured above, an open faced sandwich, intended to be eaten with a knife and fork. [I am aware that there is a claim that it was actually invented in Omaha in 1925--sorry Nebraska, just don't believe it--this is far too New York in ingredients to have come from that far out west.]


Barbara Bloch gives the open faced original is her Little New York Cookbook.  Having one for dinner tonight.


1 large slice of regular rye or pumpernickel bread


Russian Dressing (you can make your own, but Ken's make a good bottled type)


4 to 6 slices of good corned beef (if you don't live near a good deli, then a home cooked one is best)


Regular sauerkraut to well cover the meat (it should be well drained and dry_


2 to 3 slices good sliced Swiss Cheese (I like 3!)


Pickles!


Spread the Russian dressing on the bread.  Then top with meat, layer on the sauerkraut and lay on the sliced cheese.  Broil several inches from the heat source until the cheese is well melted and a little brown--but not too much.  Serve at least with a kosher dill pickle, but other pickles, such as gardenia, kosher tomatoes and even large olives are also good additions.




Below Are Some Obvious Variations


Some people like to add mustard, or use mustard and no dressing.

Obviously the most well known version is to serve it as real sandwich style, grilled like grilled cheese.

Down here in the south we have a Turkey Reuben, it's marbled bread, smoked turkey breast, creamy cole slaw and Swiss.  It doesn't sound good, but trust me, it is.  It most often served with a pickle and fries.

They can be grilled panini style, with the proper chewy bread.

These days people make reubens in wraps, pitas and flat breads.




I Wouldn't Recommend The Following Unless You Are Scooby & Shaggy!


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