Out-Of-This World Reuben Sandwich

Our chef is so passionate about how to assemble the perfect Reuben sandwich that we can’t even print his original title for this blog post. That being said, we’re fairly confident that this will be the best Reuben sandwich you’ve ever tasted. With the recipe below, we just put the keys to the kingdom in your hands. You’re welcome.

From Chef Simon’s Kitchen to Yours

Behold, the Reuben—the most mouthwatering sandwich in the sandwich game! I would love to share with you this recipe for my Reuben, which I have been trying to perfect over the years. This recipe has a great balance of textures and flavors to enhance the true star of the show, “the corned beef.”

Making a great corned beef sandwich really comes down to selecting quality ingredients and using the right cooking techniques to enhance the overall textures and flavors of the recipe. While the recipe below focuses on the actual construction and grilling of the sandwich elements, I wanted to share my own corned beef recipe for readers who are undaunted by the 7- to 9-day process and want to make the delectable meat from scratch.

The Right Bread

First, select a beautiful Jewish rye bread, I use a thick-cut marble rye bread for my sandwich. Cutting the bread thicker helps to hold all those wonderful sauces and flavors in the sandwich and will prevent it from falling apart while you enjoy it.

The Right Meat

Next, focus on the corned beef. Note: The deli counter at the grocery store is okay, but if you want something truly special and worth your time, follow my recipe above for the homemade variety or pick up some freshly cooked, Jewish corned beef from a local deli or market.

Now It’s Time to Build Your Sandwich

1.   Brush your bread with melted butter and set aside.

2.  Next take your shaved corned beef and pile it high in a skillet on medium heat.

3.  Top with sour kraut thousand island dressing and three slices of baby Swiss cheese. Allow the meat to slowly heat through and the cheese to melt.

4.  Pan sear the bread until it is golden brown. If you do this on medium low heat you will achieve a more even golden-brown, crunchy exterior.

5.  To assemble the sandwich, place three slices of baby Swiss on the bottom bread and top with the pile of melty Jewish corned beef.

6.  The last piece of the puzzle is the kettle chips. Yes, kettle chips! Put a handful of crunchy kettle chips on the sandwich before pressing the top bun on the sandwich. You’re not finished yet. Place your creation back in the skillet and let the cheese melt over the bread. Firmly press the sandwich with the back of a spatula. The placement of the cheese on the top and bottom of the sandwich will create a barrier so that your sandwich will not get soggy.

Serve your sandwich with a kosher dill pickle spear, and remember to cut it on a bias. When you cut your sandwich at an angle it looks fancier and just tastes better. I like my sandwich super saucy, so don’t skimp on the thousand island and serve a little extra on the side.

Yield: 1 Jumbo sandwich (2 portions or 1 for a hungry individual)

You will need:

½ pound Jewish corned beef

2 slices thick-cut marble rye bread

3 Tbsp. butter

6 slices baby Swiss cheese

0.5 cups thousand island

1 cup sauerkraut

1 small bag kettle chips (I prefer jalapeño kettle chips)

2 Kosher dill spears