Reuben sandwich/Recipes

Fanny Farmer Reuben sandwich		Yields 1 sandwich
Ingredients   2 slices corned beef 1 slice Swiss cheese 2 slices dark rye or pumpernickel bread 4 tablespoons sauerkraut 1½ tablespoons Russian dressing 3 tablespoons butter
Preparation: Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread. Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly. Finally layer the second slice of corned beef and the other piece of bread on top. Melt the butter over medium heat in a skillet or frying pan. Cook the sandwich on each side in the hot butter until the cheese melts. It can also be cooked in a sandwich toaster.
Notes: This is from the classic American compendium, The Fanny Farmer Cookbook, Twelfth Edition, Revised by Marion Cunningham with Jeri Laber, Alfred A. Knofp, New York, 1980, page 291
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New York Times Heritage Cook Book Reuben sandwich		Yields 1 sandwich
Ingredients   3 pounds raw corned beef 1 one-pound-eleven-ounce can sauerkraut 20 to 24 slices rye bread with caraway seeds butter 1 pound sliced imported Swiss cheese
Preparation: Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread. Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly. Finally layer the second slice of corned beef and the other piece of bread on top. Melt the butter over medium heat in a skillet or frying pan. Cook the sandwich on each side in the hot butter until the cheese melts. It can also be cooked in a sandwich toaster.
Notes: This recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does not contain either Russian or Thousand Island dressing.
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|categories= American cuisine, Sandwiches |related= Croque-monsieur