Nan's Reuben Sandwich

Name: Nan's Reuben Sandwich
Total time: 900 s
Yield: Instructions for 1 sandwich
Cuisine: American
Ingredients: Boar's Head Sauerkraut; Boar's Head corned beef or pastrami; Butter, at room temperature (spreadable); Brown mustard; Marble rye bread; Baby Swiss cheese, sliced; Gruyere cheese, sliced

Maggie Conlon @WarsawNan

Orlando, FL

Hands down my all-time favorite sandwich; and no restaurant version I've ever tried has even come close. One reason it's the best is because I only use Boar's Head brand kraut and corned beef or pastrami which is, hands-down, the very best. Another important factor is draining the kraut very well and warming it, and the meat, before building and grilling the sandwich. A traditional Reuben uses a red dressing (Russian or Thousand Island), but I think it's much better with brown mustard.

Personally, I prefer making it with corned beef, but our grocery is sometimes out of it; and, honestly, when I use pastrami instead, there's very little difference in the deliciousness. If using the fattier pastrami, be sure to trim away any fat first. My two housemates don't like sauerkraut (crazy), so I leave it off theirs.

#GoldenApron23

Maggie Conlon @WarsawNan

Saved

Ingredients

15 minutes

Instructions for 1 sandwich

Boar's Head Sauerkraut
Boar's Head corned beef or pastrami
Butter, at room temperature (spreadable)
Brown mustard
Marble rye bread
Baby Swiss cheese, sliced
Gruyere cheese, sliced

Saved

Steps

15 minutes

1

Place into a microwave-safe dish as much sauerkraut as you want to use on your sandwich. Microwave for 15 to 20 seconds. Place in a mesh strainer and squeeze out as much liquid as possible.
2

Microwave the meat you're using just long enough to take the chill off, about 10 seconds.
3

Spread mustard on one side of 2 slices of bread. On one slice of bread, place Swiss cheese to cover, then the drained sauerkraut, the meat, and another layer of cheese. Top with the other slice of bread.
4

Spread a thin layer of butter on the top of the sandwich, covering edge-to-edge. Place into a skillet, buttered side down, over medium heat. Now evenly butter the top side of the sandwich. Grill, turning carefully, until golden brown and cheese is melted. Don't rush it with too high heat.
5

I like to serve with a dill pickle spear and potato chips. This sandwich is fantastic!

Saved

Cooksnaps

Saved

Maggie Conlon @WarsawNan

on September 19, 2023 22:52

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.