Hey everyone! Today, I'm sharing the recipe for one of my all-time favorite sandwiches: the Reuben. I was first introduced to this delicious creation years ago when I opened my café. A young chef fresh out of his apprenticeship at the Hilton Hotel suggested we add it to our menu, and it quickly became a customer favorite. That young chef later became my son-in-law, and for the past decade, this Reuben recipe has remained a hit wherever I go.
In this video, I'll show you step-by-step how to make a Reuben sandwich just the way I like it. Whether you're a fan of traditional rye or prefer sourdough, this Reuben is sure to impress. I'll also share some tips on how to get that perfect golden toast. Trust me, once you try this sandwich, it will become a favourite in your household too!
You have to try the Reuben at least once in your lifetime. They are one of the world's best sandwiches. And this version is absolutely delicious.
Here's the recipe:
The Reuben
Corned Beef:
Ingredients:
1.5 kg corned beef
1 medium onion, peeled and cut in half
1 large carrot, roughly cut into big pieces
End piece of a celery bunch
Few cloves of garlic, bruised
Few bay leaves
1 tablespoon brown sugar
½ cup white vinegar
Enough cold water to cover the meat and veggies generously.
Method:
Rinse the corned beef under cold water and place it into a large pot.
Add the onion, carrot, celery, garlic, bay leaves, and white vinegar to the pot.
Pour enough cold water into the pot to cover the meat and veggies.
Bring the pot to a boil, then reduce the heat to a gentle rolling simmer, and cover with a lid.
Simmer for 40 minutes per every 500 grams of corned beef. For a 1.5 kg piece, simmer for 2 hours.
After cooking, allow the corned beef to cool in the cooking liquid for at least a couple of hours.
Russian Dressing:
Ingredients:
3 tablespoons finely minced red onion
4 tablespoons finely minced sweet & sour gherkins
2 tablespoons minced fresh parsley
1 ½ cups mayonnaise
¾ cup sweet chili sauce
4 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Instructions:
In a large bowl, combine the minced red onion, minced gherkins, minced parsley, mayonnaise, sweet chili sauce, sour cream, horseradish, Worcestershire sauce, and lemon juice.
Mix thoroughly and store in the refrigerator. Will last for up to 2 weeks.
Assembly:
Ingredients:
Corned beef (sliced against the grain)
Bread (rye, sourdough, or crusty white)
Russian Dressing
Sauerkraut (drained well)
Cheese Slices (Swiss cheese is traditional)
Butter
Dill pickles
Instructions:
Spread Russian dressing generously on two slices of bread.
Layer one slice of bread with slices of corned beef, sauerkraut, and Swiss cheese slices. Top with the other slice of bread, dressing side down.
Brush the outside of the sandwich with butter.
Fry in a pan until golden brown or use a sandwich press until well toasted and cheese is melted.
Slice the sandwich diagonally, serve with a dill pickle on the side, and extra dressing in a ramekin. Enjoy!
Would love to know if you made this recipe. Happy Valentines. Thank you so much for watching, your support is very much appreciated.
@leescooking
Relevant Hashtags:
#reubensandwich #reuben #besteverreuben #toastedsandwich
7 сен 2024
