Peoples & Places Cuisine | Jewish Cuisine | Beef
Reuben Sandwich
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This week's Recipe of the Week is an old New York favorite, the Reuben Sandwich. My husband, who is originally from New York, loves these sandwiches. We like to use a little more corned beef than I have written up in this recipe. You can adjust this to the amount you prefer. To make sure the sauerkraut is totally drained you might want to place it in 2 or 3 layers of paper towels and squeeze the excess fluid out.

This recipe makes 4 sandwiches. For the total New York experience have a cream soda with your sandwich along with a big dill pickle.

What you need:

• 8 slices of pumpernickel bread
• 1/2 pound of thinly sliced corned beef ( go to a good delicatessen)
• 1 cup of well drained sauerkraut
• 2 to 3 tablespoons of Thousand Island salad dressing
• 4 slices of Swiss cheese
• 2 tablespoons of margarine or butter (optional)

What you do:

1. Top 4 slices of bread with corned beef, then sauerkraut, salad dressing, and cheese.
2. Top with other bread slices. Spread margarine on outsides of each sandwich.
3. Grill on hot ( 375 degrees) griddle, skillet, or under broiler until bread is browned and cheese melts.

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