Reuben sandwiches are made with corned beef and sauerkraut. I know many of you are gagging or turning up your noses at the thought of sauerkraut. But you have to give it a chance. Below I’ve written down how to prepare it so that it’s not so vinegary! Just go ahead and try it already!
I bought my corned beef “fresh” in the meat department. It came with it’s own seasoning packet so all I had to do was put the meat in the crockpot, sprinkle the bag of seasoning then cover with water. Cook for 8 hours on low.
Rye Bread – I bought Pepperidge Farms Pump & Rye Swirl bread. It’s WAY less crazy tasting than straight rye.
Thousand Island dressing
sauerkraut – I buy Hebrew National in the refrigerated section. The canned, in my opinion, is inedible.
Swiss Cheese, sliced
Butter – I prefer real, but use margarine if you must
Spread 2 slices of rye bread with butter. Lie one slice, butter side down, onto griddle or fry pan. Top with a thin layer of Thousand Island dressing. Layer the cheese, the (fully cooked & sliced to desired thickness) corned beef & a heaping spoon full of prepared* sauerkraut. Top with the second slice of bread, butter side up.
Cook on medium low until cooked to a golden brown. They key to a good “grilled” sandwich is to keep it low enough to allow the insides to get warm and melty before the outside browns too much.
*To prepare the sauerkraut: Drain the kraut in a strainer and rinse a few times. Melt about 4 tbsp. butter and a bunch (6 or so) of chopped green onions. Sauté for a few minutes and add the kraut. Let it fry up for about 7-8 minutes and turn it with a spatula and fry it up for about 5-7 minutes. This takes a lot of the strong vinegary, salty taste and is sooo good!