Reuben Sandwich Recipe (Father's Day Special)

My mother used to make Reuben Sandwiches on special occasions, just trying to recreate that perfect Reuben she has as a child growing up in Wisconsin.  Christmas Eve and/or Father’s Day were special occasions when the Reuben Sandwich made its debut.  This Deli Classic is just an ordinary grilled meat and cheese sandwich unless you have the perfect Rye bread to make it on.  And our New York Seeded Rye bread is about as perfect as it can be for this sandwich.  The earthy rye flavor, mixed with slightly sweet, crunchy caraway seeds are exactly what holds this grilled masterpiece together.  Here is our favorite recipe for the classic Reuben Sandwich on Rye:

8 slices of RavenHook’s New York Seeded Rye Bread

¾ cup Thousand Island Dressing

16 oz of good, fresh sauerkraut such as available at No. 1 Sons 

8 slices of Swiss Cheese, Emantaler, or sharp cheddar

8 slices of good corned beef (or corned turkey meat) from Stackowskis, EconFriendly Foods, Liberty Delight, or other fresh meat vendors

Butter or mayonnaise for the outside of the bread

Spread each side of the bread with Thousand Island Dressing.  On four of the slices, stack cheese, sauerkraut, and corned beef.  Spread butter or mayonnaise on the outside of each slice of bread and fry or grill the sandwiches over medium heat until the bread is toasty brown and the cheese is melty.

Serve with wavy potato chips and a pickle wedge!

Happy eating!

Chris