Friday, March 11, 2011

Reuben, Reuben I Been Thinkin’…

It’s March, you know. And it’s more than a third over.

White shoes and sandals before Easter notwithstanding, March pretty much marks the beginning of Spring in my opinion. Basically I’m a girl raised in the “south” -  I’ve lived in Southern California, Southwest Florida or South Central Texas since 1980… I find myself moving farther and farther from the “white shoes” rule the longer I live with warm weather. I’m making good time adapting, don’t you think?

March brings us a few things with it’s Spring like weather – winds and kites, budding trees, that “in like a lion out like a lamb” thing (not entirely sure what that’s about) and, of course, St. Patrick’s Day.

Now, I don’t do much to celebrate St. Pat, there’s no green beer being served here, but I’m all about corned beef and cabbage. And for this “flexitarian”, (yes, it’s a real term for “mostly vegetarians”) nothing meets that need better than a good Reuben Sandwich.Blog Food 194

I took some Reubens to our last homeschool Mom’s Meeting in celebration of March and was surprised at how many had never had one – especially since we live in an area rich with German heritage and you can almost always find a Reuben Sandwich on the menu at a German restaurant.

So I’m inspired to share with you how I make a traditional Reuben.

Gather your ingredients:

  • A good quality corned beef (about 1/4 pound per sandwichRoad Trip 189 is sufficient – though I’ve had sandwiches with a lot more than that – it’s just overkill)
  • Swiss cheese
  • Rye bread (some like to use pumpernickel)
  • Thousand Island dressing (some like Russian dressing)
  • Quality Sauerkraut (get the stuff that’s sold in a jar and refrigerated)
  • Some butter

Butter your bread on one side and place it butter side up on the hot griddle.Road Trip 184

When the butter starts to melt, flip it over and spread one slice with the Thousand Island dressing. Road Trip 185Road Trip 187

Next (in order) stack with the corned beef, drained kraut, Swiss cheese and top with the toasted side of the other slice of bread (butter side out now.) Toast evenly until it’s golden brown and the cheese is melted.Blog Food 195

One day I ran out of dressing and made up a variation that I really enjoy…  I like using pumpernickel bread instead of rye and New Canaan Farms Peach Jezebel Sauce.instead of the Thousand Island. It’s got a nice sweet flavor with the kick of horseradish.

Do you have any twists to the Reuben you’d like to share?

Today I’m linking up to:



  1. This is my mom's favorite sandwich, but I've always said "I don't like sauerkraut". I've never actually TRIED sauerkraut. This looks really good, so I may have to re-think this. And hey, I'm making brownies right now out of black beans, so I think I could manage to give it a try! Thanks for visiting :)

  2. Oh yumm! I love this classic sandwich!!!!

  3. I've never had one either but, it looks good!!!!!

  4. I'm very intrigued by the thought of brownies made with black beans and German pizza... tell me more!

  5. I have never had one but looks like something I might enjoy trying.


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