Both New York City and Omaha claim to have invented the Reuben sandwich which, according to the New York tale of genesis, began as a dagwood of ham, turkey and Swiss cheese. Now everyone knows the grilled sandwich is made with corned beef. Substitute pastrami and it becomes a Rachel. We got this recipe from Brian Shapiro of Shapiro's Deli—a superb source of corned beef and freshly-baked rye bread in Indianapolis.
- Prep Time: 5 minutes
- Yield: 1 Serving
- 2 large, thick slices of bakery-fresh rye bread
- 3 oz warm corned beef
- 2 tbsp warm sauerkraut
- 1 1/2 oz sliced Emmenthaler Swiss cheese
- 1 tbsp 1000 Island dressing
- Butter or margarine for grilling
- Layer the corned beef onto one slice of the rye bread. Top it with sauerkraut, then Swiss cheese. Finally spread the 1000 Island dressing atop the Swiss cheese and close the sandwich.
- Heat the butter or margarine on a griddle or in a heavy frying pan over medium heat. Set the sandwich in the pan and cook until exterior of the bread is well-browned. Flip and toast the other side.